Description
Olive Potato Salad is a flavorful dish that combines the creaminess of potatoes with the tangy zest of olives and the crunch of fresh vegetables. Perfect for summer gatherings, barbecues, or potlucks, this salad offers a delightful balance of textures and tastes that will have everyone coming back for more. The addition of hard-boiled eggs enriches the salad while providing protein, making it not just delicious but nutritious too. With its easy preparation and versatile serving options, Olive Potato Salad is sure to become a beloved staple in your recipe collection.
Ingredients
Scale
- 8 medium-sized Russet potatoes
- 6 hard-boiled eggs
- 3/4 cup sliced California ripe green olives
- 3/4 cup sliced California black olives
- 1 cup diced celery
- 1/3 cup diced red onion
- 1/4 cup diced roasted red pepper
- 1/3 cup chopped spicy garlic dill pickles
- 2/3 cup mayonnaise
- 2/3 cup plain Greek yogurt
- 1/3 cup granulated sugar
- 1/4 cup white wine vinegar
- 1 tablespoon grainy Dijon mustard
- 3/4 teaspoon granulated garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh dill, chopped
Instructions
- Cook the potatoes in a large pot until tender (35-50 minutes). Cool, peel, and dice.
- Boil the eggs in a medium-sized pan for about 10 minutes. Cool and dice.
- In a large bowl, combine diced potatoes, eggs, olives, celery, red onion, roasted red pepper, and dill pickles.
- Prepare the dressing by mixing together mayonnaise, yogurt, sugar, vinegar, mustard, garlic powder, salt, pepper, and dill in a small bowl.
- Fold the dressing into the potato mixture until well combined. Refrigerate before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 185mg