Green Olive Creamy Potato Salad Recipes

GREEN OLIVE AND EGG POTATO SALAD RECIPE

Green Olive and Egg Potato Salad Recipe image

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

Time 45m

Number Of Ingredients 14

Ingredients

2 lb (930g) German Butterball or Yukon Gold Potatoes (sliced into 1" cubes, skin on)
3/4 tsp Fine Sea Salt
2 Tbs Apple Cider Vinegar
5 Large Eggs*
1 C (135g) Purple Onion (medium dice (about one medium onion))
1 1/2 C (185g) Green Bell Pepper (medium dice (about one medium bell pepper))
3/4 C (75g) Celery (thinly sliced (about 4 celery stalks - chop the leaves and add them to the salad too if you have them!))
1/2 C (15g) Curley Parsley (packed and chopped fine, reserve a few Tbs for garnish)
3/4 C (100g) Green Peminto Stuffed Olives (chopped + a few extra whole olives for garnish)
1/2 C + 1 Tbs (150g) Mayonnaise* (I like veganaise or just mayo (adjust up or down to taste))
2 Tbs Apple Cider Vinegar
3/4 tsp Sea Salt
1/2 tsp Fresh Ground Pepper
1/2 tsp Smoky Paprika (divided)

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

ANITA'S GREEN OLIVE POTATO SALAD

Anita's Green Olive Potato Salad image

The green olives make this salad special.

Provided by webtexan

Categories Salad

Time 30m

Yield 8

Number Of Ingredients 5

Ingredients

5 lbs potatoes peeled, boiled
1 dozen Eggs hardboiled, sliced
1 tablespoon Lawry's Garlic Salt to taste
1 jar green olives drained and chopped in half
2 cups mayonnaise (to taste); Kraft Real, (up to 3)

Steps:

Boil potatoes in jacket and set aside to cool -- when cooled, peel skins off and chop in a big bowl. Boil Eggs - put eggs in cold water and bring pot to a boil - once the pot comes to a good boil, turn off heat and leave the pot on the burner - put a lid on pot after you turn off fire. Let the pot side on the burner for 20 minutes and the eggs should be done just right. Add ice cubes to water. This will allow you to peel shells from eggs easily, without sticking. Cut up cooled potatoes in a big bowl, add the chopped hardboiled eggs, sliced olives, garlic salt to taste and 2-3 cups of Kraft real mayonnaise (to taste). Mix Well -- serve immediately or cover and keep in refrigerator until ready to eat.

Nutrition Facts : Calories 765 calories, Fat 47.548625 g, Carbohydrate 78.494225 g, Cholesterol 162.7635 mg, Fiber 7.21806261822581 g, Protein 10.97589375 g, SaturatedFat 7.454185625 g, ServingSize 1 1 Serving (463g), Sodium 2267.6335 mg, Sugar 71.2761623817742 g, TransFat 2.55295625000001 g

EGG AND POTATO SALAD WITH GREEN OLIVES

Egg and Potato Salad with Green Olives image

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

Ingredients

2 pounds white potatoes, peeled, cut into 1-inch pieces
1/4 cup low-fat mayonnaise
1/4 cup nonfat milk
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
3 large eggs, hard-boiled, peeled, coarsely chopped
1 cup thinly sliced celery
1/2 cup chopped green onions
1/3 cup pimiento-stuffed green olives, chopped
Paprika

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.

GARLICKY OLIVE OIL POTATO SALAD

Garlicky Olive Oil Potato Salad image

This is very good, a refreshing twist to the traditional salad and a lot healthier than recipes full of mayo and sour cream. I found it on the blog "Amy's Humble Musings," where it was labeled as "The Very Best Potato Salad in the World." Red potatoes or thin-skinned Yukon Gold potatoes are really nice. It's better when it sits for a while, like most potato salads, and this recipe makes plenty for a crowd.

Provided by A Messy Cook

Categories Potato

Time 25m

Yield 12-14 serving(s)

Number Of Ingredients 10

Ingredients

4 lbs potatoes
1 large onion, chopped
1 cup good quality olive oil (or less)
1/4 cup apple cider vinegar or 1/4 cup white wine vinegar
5 tablespoons mayonnaise
4 teaspoons Dijon mustard
4 -5 garlic cloves, minced
parsley, to taste
dill, to taste
salt and pepper, to taste

Steps:

Scrub and cube potatoes (peel them if you want-- I don't), then place in large pot with water to cover.
Bring to boil and cook just until soft, when you can pierce them with a fork. This won't take very long, so keep an eye on it! I don't like my potatoes too mushy.
Drain potatoes well.
Mix dressing ingredients and pour over potatoes; chill until serving time.

POTATO SALAD WITH OLIVES, GREEN BEANS AND RED ONION

Potato Salad with Olives, Green Beans and Red Onion image

Categories Salad Herb Olive Onion Potato Side Steam Picnic Green Bean Summer Capers Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 14

Ingredients

1/8 cup olive oil
1/4 cup white wine vinegar
2 tablespoons minced shallots
4 anchovies, minced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh marjoram
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch cubes
1/2 cup chopped red onion
1/2 cup green olives, pitted, halved
1/2 cup Niçois olives,* pitted, halved
1/4 cup drained capers

Steps:

Mix olive oil, white wine vinegar, minced shallots and minced anchovies in medium glass bowl. Whisk in 1 teaspoon each of parsley, basil and marjoram. Season dressing to taste with salt and pepper. Cook all beans in large saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse under cold water; pat dry. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate. Let beans stand 2 hours at room temperature before continuing.) Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Heat dressing in microwave just until warm, about 30 seconds. Pour half of warm dressing over potatoes and toss to coat. Mound warm potatoes in center of platter. Toss beans and remaining dressing in same bowl. Arrange beans around potatoes. Sprinkle with onion, all olives, capers and remaining herbs. Serve warm or at room temperature.
*Small brine-cured black olives, available at Italian markets, specialty foods stores and some supermarkets.

POTATO SALAD WITH BACON, OLIVES, AND RADISHES

Potato Salad With Bacon, Olives, and Radishes image

This is a simple and flavorful recipe I have been using for over twenty years. I've passed it to my daughters and son who have passed it on to their friends.

Provided by L.R. Fay

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h45m

Yield 5

Number Of Ingredients 8

Ingredients

5 potatoes
1 pound bacon
2 stalks celery
4 small green onions
12 stuffed green olives
5 radishes
¼ cup mayonnaise
1 tablespoon lemon juice

Steps:

Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes.
Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook.
Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!

Nutrition Facts : Calories 676.7 calories, Carbohydrate 40.9 g, Cholesterol 65.9 mg, Fat 50.9 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 15.1 g, Sodium 1040 mg, Sugar 2.3 g

HERBY POTATO SALAD WITH SMASHED OLIVES

Herby Potato Salad With Smashed Olives image

As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.

Provided by Lidey Heuck

Categories salads and dressings, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds small (or baby) red or Yukon Gold potatoes, all about the same size
Kosher salt and black pepper
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1 cup Castelvetrano or other green olives, pitted and smashed (about 4 ounces)
1 large shallot, thinly sliced
2 tablespoons capers, roughly chopped
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley

Steps:

Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.

DILL AND GREEN OLIVE POTATO SALAD

Dill and Green Olive Potato Salad image

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

Ingredients

8 medium potatoes, peeled and cut into eighths
16 olives, pitted, cut into quarters (green)
1 medium red bell pepper, chopped 1/2 inch
1/4 cup soy mayonnaise or 1/4 cup mayonnaise
1 small red onion, minced
1 pinch garlic powder
salt
2 tablespoons fresh dill

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

POTATO SALAD WITH KALAMATA-HAZELNUT VINAIGRETTE

Potato Salad with Kalamata-Hazelnut Vinaigrette image

Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. -Laurie Bock, Lynden, Washington

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

2 pounds Yukon Gold potatoes (about 5 medium), cut into 1/4-inch slices
1/2 cup chopped hazelnuts, toasted, divided
5 tablespoons rice vinegar, divided
1/4 cup water
1/4 cup olive oil
2 tablespoons minced fresh oregano
2 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground pepper
1/4 cup chopped Kalamata olives
2 medium ripe avocados
1 small red onion, finely chopped

Steps:

In a 6-qt. stockpot, place a steamer basket over 1 in. water. Place potatoes in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-18 minutes. Transfer to a large bowl; refrigerate 30 minutes., Place 2 tablespoons hazelnuts in a food processor. Add 4 tablespoons rice vinegar, water, oil, oregano, garlic, sugar, salt, pepper flakes and pepper. Pulse until blended. Stir in olives and remaining hazelnuts., Peel and thinly slice avocados; toss with remaining vinegar. Layer a fourth of the potatoes, avocados and onion in a large bowl; drizzle with a fourth of the vinaigrette. Repeat layers 3 times. Serve at room temperature.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein.

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