Best Egg And Potato Salad With Green Olives Recipes

EGG & POTATO SALAD WITH GREEN OLIVES RECIPE - (3.4/5)

Steps:

• Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool. Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve. Per Serving: calories, 230; total fat, 7 g; saturated fat, 2 g; cholesterol, 164 mg.

MOTHER'S POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
• Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

GREEN OLIVE AND EGG POTATO SALAD RECIPE

Steps:

• 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.
• 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/chop leaving large chunks if desired and place in large bowl with potatoes. Set aside.
• In a small bowl, whisk together the mayonnaise, vinegar, sea salt, pepper and 1/4 tsp smoky paprika. Set aside.
• 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.

EGG AND POTATO SALAD WITH GREEN OLIVES

Steps:

• Place potatoes on steamer rack set in large pot over boiling water. Cover; steam potatoes until tender, about 10 minutes. Cool.
• Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend. Add potatoes, eggs, celery, green onions and olives; toss gently to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover; refrigerate.) Transfer salad to serving bowl. Sprinkle with paprika; serve.

EGG SALAD SANDWICHES WITH GREEN OLIVE, CELERY AND PARSLEY

Steps:

• Chop eggs into large rough pieces and put in a medium bowl. Add scallions and celery and season with salt and pepper. Add olives, red pepper, parsley and olive oil. Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
• Lay bread slices on a work surface and butter each generously. Spread 2 or 3 tablespoons egg mixture on each. Top each slice with a few arugula leaves.
• Cut each slice in half diagonally and serve. If desired, cut into bite-size pieces.

LELA'S FOURTH OF JULY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
• Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
• Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.