Green Olive Potato Salad Recipe
Delicious potato salad side dish with green olives and pimentos rather than the traditional pickle versions.
Servings: 1 Batch of Potato Salad
Calories: 445kcal
Ingredients
- 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
Instructions
- 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.
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Notes
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.
Nutrition
Serving: 1cup | Calories: 445kcal | Carbohydrates: 53g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 58mg | Sodium: 339mg | Fiber: 6g | Sugar: 6g