Description
A refreshing and creamy potato salad with the tangy flavor of olives, perfect for gatherings and picnics.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 1 cup Kalamata olives, pitted and roughly chopped
- 1 ½ cups mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 cup celery, finely diced
- ½ cup red onion, finely minced
- 3 hard-boiled eggs, peeled and chopped
- ¼ cup fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- Place potato chunks in a large pot, cover with cold water by 2 inches, add 1 tablespoon salt. Bring to a boil, then simmer for 12-15 minutes until fork-tender. Drain and spread on a baking sheet to cool completely.
- Whisk mayonnaise, mustard, vinegar, garlic powder, and paprika in a medium bowl until smooth. Season with salt and pepper.
- In a large bowl, combine cooled potatoes, celery, red onion, eggs, olives, dill, and parsley.
- Pour dressing over the potato mixture and fold gently until evenly coated.
- Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
- For extra flavor, consider adding diced pickles or other herbs of your choice.
- This salad can be made a day in advance to allow the flavors to meld.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg