Description
Olive Potato Salad is a delightful fusion of creamy potatoes, zesty olives, and tangy dill pickles, making it an irresistible side dish for any occasion. Whether you’re hosting a summer barbecue, enjoying a picnic, or attending a potluck, this salad is sure to impress with its vibrant colors and rich flavors. The combination of black and green olives adds a savory twist to the classic potato salad, while the addition of crunchy vegetables ensures every bite is packed with texture. Not only is it easy to prepare, but it can also be made ahead of time to allow the flavors to meld beautifully. Serve it chilled for a refreshing treat that your guests will love!
Ingredients
Scale
- 8 medium-sized Russet potatoes
- 6 eggs
- 3/4 cup California ripe green olives, sliced
- 3/4 cup California black olives, sliced
- 1 cup celery, diced
- 1/3 cup red onion, diced
- 1/4 cup roasted red pepper, diced
- 1/3 cup spicy garlic dill pickles, chopped
- 2/3 cup mayonnaise
- 2/3 cup plain Greek yogurt
- 1/3 cup granulated sugar
- 1/4 cup white wine vinegar
- 1 tablespoon grainy Dijon mustard
- 3/4 teaspoon granulated garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh dill, chopped
Instructions
- Boil the potatoes in a large pot until tender (35-50 minutes), then cool slightly before peeling and dicing.
- In a medium pan, boil eggs for 10 minutes; cool under cold water before peeling and dicing.
- In a large bowl, combine diced potatoes, eggs, sliced olives, celery, onion, roasted red pepper, and pickles.
- In a small bowl, whisk together dressing ingredients until well combined.
- Pour dressing over the potato mixture and gently stir until evenly coated.
- Chill in the refrigerator for at least an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 150mg