Green Olive and Egg Potato Salad

Green Olive and Egg Potato Salad

Creamy potatoes with crunchy veggies spiked with a bit of smoky paprika and vinegar, Green Olive and Egg Potato Salad makes that BBQ, or picnic complete. vegetarian + gluten free 
Keyword Vegetarian Potato Salad
Prep Time 30 minutes
Cook Time 15 minutes
15 minutes
Total Time 45 minutes
Servings 6 - 7 Servings
Calories 363kcal
Author Traci York | Vanilla And Bean


  • 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

For the Dressing:

  • 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


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.
  • Dump 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 small sauce-pan, add the whole eggs and cover with 2 inches (5 cm) of water. Bring to a boil, remove from heat, and put lid on. Set aside and set timer for 12 minutes.
  • Drain eggs, place in a small bowl, cover with cold water and allow to cool for 5 minutes. Peel eggs, dice and place in large bowl with potatoes. Set aside.

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 stir gently. 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.  Spoon onto a serving dish/bowl and sprinkle with remaining paprika and garnish with whole olives and remaining chopped parsley. 


Calories: 363kcal | Carbohydrates: 26g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 144mg | Sodium: 1541mg | Potassium: 860mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 56.2mg | Calcium: 113mg | Iron: 6.4mg