Home Cooks Online

Easy recipe for potato salad with green olives, by Trevy Thomas.

My mother always put green olives in potato salad, and I just can’t have it without. There are lots of modern versions today that aren’t so high in fat, but if you’re going to make the traditional kind, olives are a lovely addition. So is a bit of the olive juice. I’ve had more than my share of this today, but the first few bites were delicious. If you serve this to someone and they don’t like it with olives, too bad. That’s what I say in my house. 

Potato Salad with Green Olives

Ingredients:

• 3 large potatoes, quartered
  or chopped to your liking  (I don’t
  bother to peel)
• 4 eggs
• 1/2 onion, diced
•  3 celery stalks, chopped
•  Salt and pepper
• Vinegar (your favorite kind)
• Whole grain mustard
• Olive oil
• Mayonnaise
• Handful pitted green olives, sliced, and their juice
• Handful fresh parsley, chopped

Directions:

Put the potatoes and eggs in a large pot, cover with water and boil for about 15 minutes until cooked. Drain. When cool enough to handle, put potatoes in large bowl.

Peel and chop eggs and add to potatoes along with onion and celery. Sprinkle well with salt and pepper, vinegar, a large spoonful of the mustard, big splash of olive oil and as much mayo as it needs to keep from being dry. 

Add the sliced olives along with some of their juice and mix well. Add parsley, taste and adjust seasoning.