Potato Egg And Olive Salad Recipes
POTATO AND OLIVE SALAD
Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.
Nutrition Facts : Calories 234 g, Fat 11 g, Fiber 3 g, Protein 4 g
EGG AND POTATO SALAD WITH GREEN OLIVES
Categories Salad Milk/Cream Egg Olive Onion Potato Side Low Fat Quick & Easy Mayonnaise Celery Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
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.
POTATO, EGG AND OLIVE SALAD
Slice pitted black olives for this Potato, Egg and Olive Salad. You'll love the dramatic look and zesty flavor in this Potato, Egg and Olive Salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Arrange sliced potatoes and eggs on serving platter.
- Sprinkle with olives, cheese and parsley.
- Drizzle with dressing.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
EGG & POTATO SALAD WITH GREEN OLIVES RECIPE - (3.4/5)
Provided by Golfwidow7
Number Of Ingredients 12
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.
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- If using an Instant Pot, place 2 cups of water into the pot, then place a steamer rack inside the pot. Place the potatoes and eggs on top of the steaming rack and cook on low pressure for 12 minutes. Once the cooking time is done, open the valve to release any remaining pressure. Place the eggs into an ice water bath.
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- Wash and boil the potatoes leaving the skin on. Put 1 tsp of salt when boiling. Do not over boil. Just see instructions on the packaging as depending on the potatoes the boiling time can differ.
- Boil the eggs and make sure they are hard. Depending on their size, they should be boiled for 10-12 minutes. When finished, pour out the hot water and put ice cold water on. Leave in cold water for a while.
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- 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.
- 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.
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