Green Olive and Egg Potato Salad Recipe

Close up of recipe for potato salad with egg with spoons on the side ready for sharing.

Green Olive and Egg Potato Salad Recipe

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. This recipe is vegetarian, easily vegan and gluten free.

*Time below does not include amount of time needed to chill the salad, about one hour.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword Vegetarian Potato Salad

Prep Time 30

Cook Time 15

Total Time 45

Servings - 7 Servings

Calories 363kcal

Author Traci York

Ingredients

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

Instructions

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.

For Storage:

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.

Notes

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.

Nutrition