A creamy vegetarian potato salad with crunchy veggies spiked with smoky paprika and vinegar. This potato salad with olives and egg makes that summertime BBQ or picnic complete. This recipe is vegetarian, easily vegan and gluten free.
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Potato Salad with Olives; A Summer Essential
For the love of loaded potato salads! Never boring, always packed with flavor and endless possibilities. A true comfort food. Like this Texas Potato Salad, potato salads were always a part of BBQs, picnics and family gatherings when I was a kid. It seemed those in the know had passionate opinions about what should and shouldn’t be in a potato salad.
Potato salads are serious business.
My Mam-Maw wouldn’t stray from her sour cream and mayo loaded baked-potato style potato salad, bacon included, while my Ma preferred a mustard-mayo base in her homemade potato salad. Always mustard. I’ve never really been too particular about potato salad, however. Even if it was majorly over-mayoed (mayo lover here). #getinmybelly
This Recipe Is:
- Creamy and Crunchy
- Make Ahead – its flavor improves with a bit of refrigerator time.
- Vegetarian or Vegan
- Expect a Fuss Free Egg Peel with my Egg Cooking Method!
Vegetarian Potato Salad Recipe Inspiration
This vegetarian potato salad masterpiece comes from my friend, Mikel. He first introduced this green olive and egg potato salad to me a few years ago at a Memorial Day potluck. I was taken by the pops of briny olive throughout, creamy mayo base – because, HELLO (!!) mayo – crunchy veggies, creamy potatoes and eggs.
This olive potato salad with egg recipe is Rob’s favorite. And, it comes in at a close second for me, just under my beloved Southern style Texas Potato Salad recipe.
At a Glance: How to Make Vegetarian Potato Salad
Make ahead for best flavor, this potato salad is creamy, full of flavor and interesting textures. Cook the potatoes just until fork tender to archive the most creamy, not mushy potatoes. In summary, here’s how to make this scrumptious olive and egg potato salad (see recipe card for details):
- First, put the potatoes on to boil. Meanwhile chop the veggies.
- Second, transfer the potatoes into a large mixing bowl and add the apple cider vinegar. Refrigerator for 20 minutes.
- Third, steam the eggs (for a fuss free egg peel!), then drop them in an ice bath to cool. Peel the eggs, chop and add them to the mixing bowl with the potatoes.
- Fourth, whip up the easy dressing: mayo, vinegar, salt, paprika.
- Last, place all the ingredients in a large bowl and gently mix.
Plan on refrigerating for at least an hour so the flavors can marry.
- What kind of potato to use? Use German Butterball, Yellow Finn or Yukon Gold Potatoes for this egg and potato salad recipe. Be sure to leave the skins on for flavor, nutrition and texture. The light color of the skin allows for the colors of the other potato salad ingredients to shine.
- Make ahead? Yes please! Make up to one day ahead. This potato salad’s flavor and ultimate creamy improves with a little time.
- Make it Vegan: For a dairy and egg free potato salad, simply omit the eggs and use a plant based mayo.
- Salt: Potatoes can take quite a bit of salt. Prior to serving and after allowing the salad to rest in the refrigerator for at least an hour, taste the salad and adjust salt and pepper to taste.
- Adjust to Taste: The creamy factor of potato salad is adjustable to taste. If you find this olive potato salad needs a few more tablespoons of mayo, add it in at anytime after the salad is prepared. I’m known to give it a few more sprinkles of vinegar too.
More Potato Salad Recipes to Love
- Middle Eastern Potato Salad – from Floating Kitchen
- Texas Potato Salad
- Deviled Egg Potato Salad – from Foolproof Living
- Roasted New Potato Salad with Lentils and Herbs – from Occasionally Eggs
Green Olive and Egg Potato Salad Recipe
- 2 pounds (930 grams) German Butterball or Yukon Gold Potatoes sliced into 1" cubes, skin on
- 3/4 tablespoons Fine Sea Salt
- 2 tablespoons Apple Cider Vinegar
- 5 Large Eggs*
- 1 cup (135 grams) Purple Onion medium dice (about one medium onion)
- 1 1/2 cups (185 grams) Green Bell Pepper medium dice (about one medium bell pepper)
- 3/4 cup (75 grams) Celery thinly sliced (about 4 celery stalks - chop the leaves and add them to the salad too if you have them!)
- 1/2 cup (15 grams) Curley Parsley packed and chopped fine, reserve a few Tbs for garnish
- 3/4 cup (100 grams) Green Peminto Stuffed Olives chopped + a few extra whole olives for garnish
For the Dressing:
- 1/2 cup + 1 tablespoon (150 grams) Mayonnaise* I like veganaise or just mayo (adjust up or down to taste)
- 2 tablespoons Apple Cider Vinegar
- 3/4 teaspoon Sea Salt
- 1/2 teaspoon Fresh Ground Pepper
- 1/2 teaspoon Smoky Paprika divided
For the Potatoes:
- 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.
For the Eggs:
- While the potatoes are cooking, in a medium sauce pot fitted with a steamer basket, bring one inch of water to a boil. Add the eggs to the steamer basket, and lid. Set a timer for 13 minutes and steam the eggs.
- Meanwhile, prepare an ice bath in a medium bowl. Transfer the cooked eggs to the ice bath. Set a timer once again for 13 minutes and allow the eggs to cool.
- Peel the eggs by tapping the larger end of the egg on a hard surface, then roll the egg gently to crack the remaining surface. Remove the shell, then rough chop the cooked egg, leaving the eggs chunky, or chop small for a less chunky egg. Transfer the eggs to the bowl with the potatoes.
For the Dressing:
- In a small bowl, whisk together the mayonnaise, vinegar, sea salt, pepper and 1/4 tsp smoky paprika. Set aside.
Putting it all Together:
- 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.