Green Olive And Egg Potato Salad Recipes
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
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.
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.
DILL AND GREEN OLIVE POTATO SALAD
Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook.
Provided by Kumquat the Cats fr
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes until just soft, about 10 minutes.
- Mix potatoes together with remaining ingredients in large serving bowl.
Nutrition Facts : Calories 207.1, Fat 3.6, SaturatedFat 0.6, Cholesterol 2.6, Sodium 150, Carbohydrate 40.2, Fiber 5.4, Sugar 3, Protein 4.7
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5/5 (6)Category Side DishCuisine AmericanCalories 200 per serving
- Peel and cut potatoes into 1-inch cubes. Add potatoes to the COLD water. Bring to a boil over medium heat and cook until fork tender -- about 12 to 15 minutes. However, do not rely on the timer alone. Be sure to check the potatoes for doneness periodically by piercing with a fork or the tip of a knife. Once the potatoes are tender, immediatley remove from the stove and drain completely.
- While the potatoes cook, prepare the salad dressing. In a small bowl mix the salad dressing ingredients and put in the refrigerator to chill until the potatoes cool.
- While the potatoes are still hot, toss them with the vinegar and season with salt and pepper. Once drained, place the potatoes in a large serving bowl. Set aside and allow to cool slightly.
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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.
- Stir together eggs and next 5 ingredients in a large bowl. Add potatoes, and toss gently to coat. Cover and chill 2 hours. Sprinkle with paprika, if desired.
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