Why don't you peel potatoes for potato salad?

There's no reason at all , so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

How to keep potatoes from falling apart when making potato salad?

Taste of Home Deputy Food Editor James Schend suggests adding a tablespoon or two of apple cider vinegar to the water before it comes to a simmer , which will help create a “crust” on the potatoes. This way, they'll be less likely to fall apart.

What is the maximum number of days that potato salad can sit out?

Potato salad, like most perishable foods, cannot sit out for more than two hours , and closer to only one hour when the temperature is above 90°F and you're dining outside.

What is potato salad dressing made of?

A common potato salad dressing typically consists of a mixture of mayonnaise, mustard, vinegar, salt, and pepper . Some variations may also include ingredients like chopped onions, celery, pickles, or fresh herbs like dill or parsley.

Green Olive Potato Salad Recipe (2024)

By: Author Julia Jordan

Posted on Published: August 19, 2020- Last updated: March 26, 2021

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In this post I am sharing a wonderful Green Olive Potato Salad Recipe. It is so delicious and y’all are gonna love it!

I was introduced to potato salad made with green olives by a long time friend, Rhonda. We’ve been friends over 20 years now and she sure can cook up some tasty dishes.

I’ll never forget trying this amazing version of potato salad. The flavors are so wonderful! It’s a great alternative to a classic Southern style potato salad with pickles.

Like all potato salad recipes, I think this one is best the next day after all of those ingredients and flavors have mingled together.

To be honest, it’s been a minute since I last had this olive potato salad. Well, a couple of weeks ago I really got a taste for it and had to make a batch. I knew that I wanted to share the recipe with y’all too.

I just wish that you could have been here in person so I could share it with you because I ate nearly all of it myself over a few days time. (I’m not even ashamed)

Potato Salad Recipe with Olives

I know everybody had their favorite way to make potato salad but this is one that you will want to try and keep in your recipe collection.

I prefer using Russet potatoes for this potato salad recipe. They just seem to absorb all of those flavors and the creamy dressing.

Potato salad is not one of those things that is difficult to make once you get the hang of it. I only have one rule to making potato salad that is an absolute must.

You have to time the potatoes as they cook so they don’t become mush. I’m guilty of doing it myself a time or two when I get distracted in the kitchen.

Not that mashed potato salad is a bad thing but in my book, potato salad has those nice bite sized chunks of potato in it.

Delicious Potato Salad

Tip: Use a small blade knife when cutting the potatoes into cubes. The potato starches don’t stick to the blade like they do when you use a chef knife.

Once you prepare your potatoes to cook, just add enough water to cover the potatoes. Bring to a boil over medium heat and once they begin to boil, reduce the heat to medium low so the potatoes simmer and start your timer.

Ingredients

7 c Russet Potatoes, peeled and cut into 1 inch cubes (about 6 medium potatoes)
Water, just enough to cover the potatoes
7 oz Jar Sliced Green Salad Olives with Pimentos (reserve the juice and set aside)
1/4 tsp Salt, or to taste (see notes)
1/2 tsp Ground Black Pepper, or to taste
1 Small Vidalia Onion, finely diced (about 1/4 cup)
2 Hard Boiled Eggs, diced
1 c Mayonnaise (see notes)
1 tbs Yellow Mustard
3 tbs of the Reserved Juice from the Olives
Paprika for garnish (optional)

Instructions

Peel and wash the Russet potatoes then cut into one inch cubes and add to a large pot. Fill with water to just cover the potatoes. Start the potatoes over medium heat until they begin to boil; reduce heat to medium low and book for 10 minutes. Test for doneness with a fork if needed. (See Notes)
Drain the potatoes well in a colander, add to a large mixing bowl.
Pour the brine juices from the olive jar in a small bowl or measuring cup and set aside; add the jar of sliced salad olives with pimentos to the mixing bowl.
Next, add the diced onion, chopped boiled eggs, salt and pepper.
Prepare the Dressing: in a small mixing bowl combine mayonnaise, mustard and 3 tablespoons of the olive juices; mix to combine then pour over the potato mixture.
Gently mix all of the potato salad ingredients together until combined. Taste and adjust seasonings if necessary.
Transfer to a serving bowl, cover and refrigerate overnight.

Notes

The green olives are fairly salty so start with less salt in this recipe than you might usually use in other recipes. I fine 1/4 teaspoon to be perfect.

I prefer Dukes's Mayonnaise in my potato salad recipes. As long as you use a true mayonnaise you'll be fine. Don't use "the whip" salad dressing.

In case salad olives come in various sizes, I used the Goya brand.

Keep an eye on the potatoes until they begin to boil then set a timer to cook for exactly 10 minutes. I add a teaspoon of salt to the cooking water when boiling potatoes but that is optional.

About Julia

Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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Green Olive Potato Salad Recipe (2024)

Potato Salad Recipe with Olives

Delicious Potato Salad

Ingredients

Instructions

Notes

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Nutrition Information:

Yield:

Serving Size:

About Julia

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