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Olive Potato Salad

Olive Potato Salad
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Olive Potato Salad is a vibrant and refreshing side dish that brings together the sweetness of green olives, the crunch of celery, and the zesty kick from dill pickles. Perfect for potlucks, barbecues, or cozy family dinners, this creamy salad is not just a meal; it’s an experience that captures the essence of summer gatherings. Each bite offers a delightful balance of flavors, creating a delicious harmony that will keep everyone coming back for more. With its easy preparation and fresh ingredients, this Olive Potato Salad is sure to become a staple at your table.

Ingredients

Scale
  • 8 medium-sized russet potatoes
  • 6 hard-boiled eggs
  • 3/4 cup California ripe green olives, sliced
  • 3/4 cup California black olives, sliced
  • 1 cup celery, diced
  • 1/3 cup red onion, diced
  • 1/4 cup roasted red pepper, diced
  • 1/3 cup spicy garlic dill pickles, chopped
  • 2/3 cup mayonnaise
  • 2/3 cup plain Greek yogurt
  • 1/3 cup granulated sugar
  • 1/4 cup white grape juice vinegar
  • 1 tablespoon grainy Dijon mustard
  • 3/4 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh dill, chopped

Instructions

  1. Boil the potatoes in a large pot until tender (about 35 minutes). Drain and let cool before peeling and dicing.
  2. Hard-boil the eggs in a medium-sized pan for about 10 minutes. Cool under cold water, then peel and chop.
  3. In a large mixing bowl, combine diced potatoes and eggs with sliced olives (green and black), celery, red onion, roasted red pepper, and spicy dill pickles.
  4. For the dressing, whisk together mayonnaise and Greek yogurt in a separate bowl. Add sugar, vinegar, mustard, garlic powder, salt, pepper, and fresh dill; mix until smooth.
  5. Pour the dressing over the potato mixture and gently fold until well combined.
  6. Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.

Nutrition

Find it online: https://savorywithsophie.com/olive-potato-salad/