Green Olive and Egg Potato Salad

Name: Green Olive and Egg Potato Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 - 7 Servings
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 Farm Fresh 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)

By Traci 27 Comments

A vegetarian potato salad with creamy potatoes and crunchy veggies spiked with a bit of smoky paprika and vinegar. Green Olive and Egg Potato Salad makes that summertime BBQ, or picnic complete. vegetarian + gluten free

For the love of loaded potato salads! Never boring, always packed with flavor and endless possibilities. A true comfort food. They 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

But since I started cooking and exploring food in my young adult life, stepping outside of my potato salad box has been quite the adventure. Potatoes are versatile and pair easily with a variety of flavors and textures. They’re a creamy canvas for creating a healthy potato salad masterpiece.

Green Olive and Egg Potato Salad is Rob’s favorite potato salad recipe. And, comes in at a close second for me, just under my beloved Southern style Texas Potato Salad recipe.

This vegetarian potato salad masterpiece comes from my friend, Mikel. He first introduced 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.

How to Make this Vegetarian Potato Salad Recipe:

First, put the potatoes on to boil. Meanwhile chop the veggies.
Second, Dump potatoes into a large mixing bowl and add the apple cider vinegar. Refrigerator for 20 minutes.
Third, cook the eggs in water to a hard boil.
Fourth, whip up the easy dressing: mayo, vinegar, salt, paprika.
Last, place all the ingredients in a large bowl and mix.

Plan on refrigerating for at least an hour so the flavors can marry.

A Few Recipe Notes:

What kind of potato to use? Use German Butterball, Yellow Finn or Yukon Gold Potatoes for this potato salad recipe and leave the skins on. 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.
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.
The creamy factor of potato salad is completely adjustable to taste. If you find the 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

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5 from 1 vote