Home Cooks Online

Easy recipe for potato salad with green olives.

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

• 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

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.