GREEN OLIVE AND EGG POTATO SALAD RECIPE
Creamy potatoes with crunchy veggies spiked with a bit of smoky paprika and vinegar, Green Olive and Egg Potato Salad makes that BBQ, or picnic complete. This recipe is vegetarian, easily vegan and gluten free.*Time below does not include amount of time needed to chill the salad, about one hour.
Provided by Traci York | Vanilla And Bean
Categories Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- In a large stock-pot, add potatoes and cover with cold water filling to 2 inches (5 cm) above potatoes. Add 3/4 Tbs sea salt. Bring to a boil, reduce heat and simmer for between 8-15 minutes. Butterball potatoes take about 8-9 minutes and Youkon Gold take about 10-12 minutes to cook. Simmer until just fork tender, but not mushy. Drain.
- Transfer the potatoes into a large mixing bowl and add 2 Tbs of apple cider vinegar. Gently stir to incorporate the vinegar. Place in refrigerator for 20 minutes.
- While the potatoes are cooking, in a small sauce-pan, add the whole eggs and cover with 2 inches (5 cm) of water. Bring to a boil, remove from heat, and put lid on. Set aside and set timer for 12 minutes.
- Drain eggs, place in a small bowl, cover with cold water and allow to cool for 5 minutes. Peel eggs, dice/chop leaving large chunks if desired and place in large bowl with potatoes. Set aside.
- In a small bowl, whisk together the mayonnaise, vinegar, sea salt, pepper and 1/4 tsp smoky paprika. Set aside.
- Into the large mixing bowl with the potatoes and eggs, add the purple onion, bell pepper, celery, parsley and olives. Pour the dressing over the veggies and gently stir to mix. Taste for mayonnaise and salt adjustment and add plenty of fresh ground pepper to taste. Store in the refrigerator for at least an hour prior to serving. Flavor development improves as the salad chills in the fridge. Before serving, I like to let it set at room temperature for 30 minutes to take the chill off. Spoon onto a serving dish/bowl, sprinkle with remaining paprika and garnish with whole olives and remaining chopped parsley.
- Store for up to four days in the refrigerator. It gets a little watery as it sets, so be sure to stir well prior to serving.
Nutrition Facts : Calories 363 kcal, Carbohydrate 26 g, Protein 10 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 144 mg, Sodium 1541 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
POTATO, EGG AND OLIVE SALAD
Slice pitted black olives for this Potato, Egg and Olive Salad. You'll love the dramatic look and zesty flavor in this Potato, Egg and Olive Salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Arrange sliced potatoes and eggs on serving platter.
- Sprinkle with olives, cheese and parsley.
- Drizzle with dressing.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
POTATO AND OLIVE SALAD
Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.
Nutrition Facts : Calories 234 g, Fat 11 g, Fiber 3 g, Protein 4 g
EGG AND POTATO SALAD WITH GREEN OLIVES
Categories Salad Milk/Cream Egg Olive Onion Potato Side Low Fat Quick & Easy Mayonnaise Celery Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool.
- Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve.
POTATO EGG SALAD
Tweeked Old Bay Recipe is crunchy from the celery and onions sweet from the relish and spicy form the old bay!
Provided by Rita1652
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cube potatoes and place in bowl. Add mayonnaise, onion, celery, relish and OLD BAY SEASONING. Mix well. Fold in eggs. Cover and refrigerate 2 hours or more.
- Garnish with some Old Bay.
Nutrition Facts : Calories 569.2, Fat 33.4, SaturatedFat 5.5, Cholesterol 181.5, Sodium 705.5, Carbohydrate 60.1, Fiber 4.9, Sugar 8.3, Protein 9.9
EGG & POTATO SALAD WITH GREEN OLIVES RECIPE - (3.4/5)
Provided by Golfwidow7
Number Of Ingredients 12
Steps:
- Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool. Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve. Per Serving: calories, 230; total fat, 7 g; saturated fat, 2 g; cholesterol, 164 mg.
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5/5 (3)Estimated Reading Time 5 mins
- If using an Instant Pot, place 2 cups of water into the pot, then place a steamer rack inside the pot. Place the potatoes and eggs on top of the steaming rack and cook on low pressure for 12 minutes. Once the cooking time is done, open the valve to release any remaining pressure. Place the eggs into an ice water bath.
- If using a stove top, boil the eggs and potatoes separately: Place the eggs in a pot, add enough water to cover them and bring the pot to a boil. Remove the pot from the stove, cover and let the eggs sit in the water for 12 minutes. Place the eggs in ice water, peel, chop them and place them into a bowl. Place the potatoes in a pot, add water to cover them and bring the pot to a boil. Reduce the heat to medium, cover the pan and cook until tender, about 20-25 minutes.
- Chop the potatoes and the eggs and add them to a bowl with the remaining ingredients and mix well.
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- Wash and boil the potatoes leaving the skin on. Put 1 tsp of salt when boiling. Do not over boil. Just see instructions on the packaging as depending on the potatoes the boiling time can differ.
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- Peel potatoes, and cut into 1-inch cubes. Cook potatoes and salt in boiling water to cover in a Dutch oven 15 to 18 minutes or just until tender. Drain potatoes, and let cool 10 minutes.
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THE POTATOES WILL STILL BE WARM. IN A LARGE BOWL, GENTLY STIR TOGETHER ...
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