Egg-and-Olive Potato Salad Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Side Dishes

Photo by: Photo: Beth Dreiling; Styling: Rose Nguyen

Egg-and-Olive Potato Salad

Southern Living JULY 2006

Yield: Makes 8 servings
Cook time:18 Minutes
Prep time:20 Minutes
Other:2 Hours, 10 Minutes

Ingredients

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)

Preparation

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.

Go to full version of

Egg-and-Olive Potato Salad recipe