POTATO SALAD WITH BLACK OLIVES RECIPES

OLIVE POTATO SALAD RECIPE: HOW TO MAKE IT

Olive Potato Salad Recipe: How to Make It image

My mother shared this recipe with me at my bridal shower more than 45 years ago. —Margaret Matson, Metamora, Illinois

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12-14 servings.

Number Of Ingredients 17

Ingredients

10 hard-boiled large eggs
10 medium potatoes, cooked, peeled and cubed
2 celery ribs, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/4 teaspoon pepper
DRESSING:
1/4 cup sugar
1-1/2 teaspoons all-purpose flour
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground mustard
4 egg yolks, lightly beaten
6 tablespoons white vinegar
6 tablespoons water
1-1/2 teaspoons butter
Paprika

Steps:

Chop six hard-boiled eggs; set aside. Slice remaining hard-boiled eggs and refrigerate. In a large serving bowl, combine the chopped eggs, potatoes, celery, olives, parsley, salt and pepper; refrigerate., For dressing, combine the sugar, flour, salt and mustard in a saucepan. Combine the egg yolks, vinegar and water; gradually whisk into saucepan. Add butter. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Cool to room temperature, stirring several times. Pour over potato mixture; gently stir to coat. Cover and refrigerate for at least 2 hours. Top with sliced eggs; sprinkle with paprika.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

RIPE OLIVE POTATO SALAD RECIPE | ALLRECIPES

Ripe Olive Potato Salad Recipe | Allrecipes image

The olives and dill give this potato salad a Mediterranean twist.

Provided by CHRISTYJ

Categories Salad Potato Salad Recipes No Mayo

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

3 pounds potatoes
1?? cups black olives
1 cup chopped celery
? cup chopped green onions
1?½ tablespoons white wine vinegar
2 tablespoons vegetable oil
1?½ teaspoons salt
¾ teaspoon dried dill weed
¼ teaspoon ground black pepper
1 cup plain yogurt
2 teaspoons prepared mustard
1 teaspoon honey
¼ teaspoon garlic salt

Steps:

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl; cool, peel and dice.
Add olives, celery and onions to potatoes and gently mix.
Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.
Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve.

Nutrition Facts : Calories 196.8 calories, CarbohydrateContent 30.8 g, CholesterolContent 3.5 mg, FatContent 6.9 g, FiberContent 4.5 g, ProteinContent 4.4 g, SaturatedFatContent 1.4 g, SodiumContent 701.1 mg, SugarContent 3.4 g

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