Egg & Potato Salad with Green Olives

You can't go wring with this egg and potato salad with olives!, celery and onions! Works well on its own as a side or in a sandwich for lunch. Enjoy!

Photo by Mary Ann R.
Adapted from keyingredient.com

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

Adapted from keyingredient.com

Ingredients

  • 2

    pounds white potatoes peeled, and cut into 1-inch pieces

  • 1/4

    cup mayonnaise

  • 1/4

    cup milk

  • 1

    tablespoon Dijon mustard

  • 1

    tablespoon apple cider vinegar

  • 3

    large hard-boiled eggs peeled, and coarsely chopped

  • 1

    cup celery, thinly-sliced

  • 1/2

    cup green onions, chopped

  • 1/3

    cup pimiento-stuffed green olives chopped

  • Salt, to taste

  • Freshly-ground black pepper, to taste

  • Paprika

Directions

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.

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