Egg-and-Olive Potato Salad

Southern Living
Egg-and-Olive Potato SaladRecipe
Photo: Beth Dreiling; Styling: Rose Nguyen
Makes 8 servings


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3 1/2 pounds potatoes (about 4 large)
1 teaspoon salt
5 hard-cooked eggs, grated
1 (7-oz.) jar pimiento-stuffed olives, drained and chopped
1 large celery rib, diced
1/2 small sweet onion, grated
1 1/2 cups mayonnaise
1/2 teaspoon pepper
Paprika (optional)


Prep: 20 Minutes
Cook: 18 Minutes
Other: 2 Hours, 10 Minutes

1. 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.

2. 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.

Created date

June 2006