In this post I am sharing a wonderful Green Olive Potato Salad Recipe. It is so delicious and y’all are gonna love it!
I was introduced to potato salad made with green olives by a long time friend, Rhonda. We’ve been friends over 20 years now and she sure can cook up some tasty dishes.
I’ll never forget trying this amazing version of potato salad. The flavors are so wonderful! It’s a great alternative to a classic Southern style potato salad with pickles.
Like all potato salad recipes, I think this one is best the next day after all of those ingredients and flavors have mingled together.
To be honest, it’s been a minute since I last had this olive potato salad. Well, a couple of weeks ago I really got a taste for it and had to make a batch. I knew that I wanted to share the recipe with y’all too.
I just wish that you could have been here in person so I could share it with you because I ate nearly all of it myself over a few days time. (I’m not even ashamed)
Potato Salad Recipe with Olives
I know everybody had their favorite way to make potato salad but this is one that you will want to try and keep in your recipe collection.
I prefer using Russet potatoes for this potato salad recipe. They just seem to absorb all of those flavors and the creamy dressing.
Potato salad is not one of those things that is difficult to make once you get the hang of it. I only have one rule to making potato salad that is an absolute must.
You have to time the potatoes as they cook so they don’t become mush. I’m guilty of doing it myself a time or two when I get distracted in the kitchen.
Not that mashed potato salad is a bad thing but in my book, potato salad has those nice bite sized chunks of potato in it.
Delicious Potato Salad
Tip: Use a small blade knife when cutting the potatoes into cubes. The potato starches don’t stick to the blade like they do when you use a chef knife.
Once you prepare your potatoes to cook, just add enough water to cover the potatoes. Bring to a boil over medium heat and once they begin to boil, reduce the heat to medium low so the potatoes simmer and start your timer.
Ten minutes simmering seems to be the magic number for me with cooking potatoes for potato salad. The potatoes are tender and hold up to mixing with the rest of the ingredients.
Look at those beautiful green salad olives, pimentos and perfectly cooked potatoes! Not only is this side dish delicious, it is also visually pleasing. I’m sure that it would be a hit at your potluck gatherings.
The one fun memory I have of my friend, Rhonda, making her olive potato salad is that she didn’t have sliced salad olives on hand at the time and we had to slice the olives ourselves. It was a bit of work but worth it.
So let’s get to making this green olive potato salad recipe.
- 7 c Russet Potatoes, peeled and cut into 1 inch cubes (about 6 medium potatoes)
- Water, just enough to cover the potatoes
- 7 oz Jar Sliced Green Salad Olives with Pimentos (reserve the juice and set aside)
- 1/4 tsp Salt, or to taste (see notes)
- 1/2 tsp Ground Black Pepper, or to taste
- 1 Small Vidalia Onion, finely diced (about 1/4 cup)
- 2 Hard Boiled Eggs, diced
- 1 c Mayonnaise (see notes)
- 1 tbs Yellow Mustard
- 3 tbs of the Reserved Juice from the Olives
- Paprika for garnish (optional)
- Peel and wash the Russet potatoes then cut into one inch cubes and add to a large pot. Fill with water to just cover the potatoes. Start the potatoes over medium heat until they begin to boil; reduce heat to medium low and book for 10 minutes. Test for doneness with a fork if needed. (See Notes)
- Drain the potatoes well in a colander, add to a large mixing bowl.
- Pour the brine juices from the olive jar in a small bowl or measuring cup and set aside; add the jar of sliced salad olives with pimentos to the mixing bowl.
- Next, add the diced onion, chopped boiled eggs, salt and pepper.
- Prepare the Dressing: in a small mixing bowl combine mayonnaise, mustard and 3 tablespoons of the olive juices; mix to combine then pour over the potato mixture.
- Gently mix all of the potato salad ingredients together until combined. Taste and adjust seasonings if necessary.
- Transfer to a serving bowl, cover and refrigerate overnight.
The green olives are fairly salty so start with less salt in this recipe than you might usually use in other recipes. I fine 1/4 teaspoon to be perfect.
I prefer Dukes's Mayonnaise in my potato salad recipes. As long as you use a true mayonnaise you'll be fine. Don't use "the whip" salad dressing.
In case salad olives come in various sizes, I used the Goya brand.
Keep an eye on the potatoes until they begin to boil then set a timer to cook for exactly 10 minutes. I add a teaspoon of salt to the cooking water when boiling potatoes but that is optional.
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Mixing Bowls with Airtight Lids, 4 Piece Stainless Steel Large Non-Slip Nesting Bowls by Umite Chef, 7-3.5-1.5-1 Quart, Polished Mirror Finish for Mixing Cooking Supplies
Duke's Real Mayonnaise, 32 oz. jar (2-pack case)
Victorinox Swiss Army Cutlery Fibrox Pro Boning Knife, Flexible Blade, 6-Inch
Goya Salad Olives 7.0 OZ(Pack of 3)
Serving Size:1 cup
Amount Per Serving: Calories: 445Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 58mgSodium: 339mgCarbohydrates: 53gFiber: 6gSugar: 6gProtein: 8g
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