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Egg-and-Olive Potato Salad

Photo: Beth Dreiling; Styling: Rose Nguyen
Prep time 20 mins
Cook time 18 mins
Other time 2 hrs, 10 mins
Yield Makes 8 servings


  • 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)

How to Make It

  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.