This simply delicious potato salad is creamy and fresh with an unexpected twist. Pimento stuffed green olives add a big punch of flavor that makes this recipe a winner!
My mom has been making this potato salad ever since I was a kid. When she makes potato salad this is it! A tasty side that is perfect for picnics, BBQs and Fourth of July gatherings. With just 7 ingredients, this simply delicious potato salad is an all-time favorite! This recipe is best when made a day before serving, which makes it perfect to bring to any party.
Simply Delicious Potato Salad- Ingredients
White potatoes, mayonnaise, eggs, pimento stuffed green olives, paprika, salt and pepper.
Instructions
Place potatoes, skin on, in a large pan. Cover potatoes with enough water so that the water is about an inch above the potato line. Add one teaspoon of salt to the water. Bring the potatoes to a boil and simmer until the potatoes are cooked. To test, stick a knife in the potato to see if tender. Make sure the potatoes are thoroughly cooked. This should take about 20-30 minutes.
Once the potatoes are done, remove from heat, strain and let cool. Once cooled, refrigerate for several hours.
Place eggs in a medium pan. Cover completely with water. Bring to a boil. Turn off heat, cover pan with lid, and let stand for 10-12 minutes. Remove from stove top and run under cold water. This helps to stop the cooking. Fill pan with ice cubes, add a 1/4 cup of water and let chill for about 10-15 minutes. Refrigerate for several hours.
Let’s put it all together…
Peel refrigerated potatoes and cut into cubes, place into a large mixing bowl. Remove the shells from the eggs and dice. Cut the olives into slices. Add mayonnaise and salt and pepper to taste.
Mix well with a spoon. Sprinkle paprika over the top for a nice smoky flavor. Refrigerate for 2-3 hours (the longer the better; make it a day ahead of serving for even better results). Serve and enjoy!
For another great potato side try our Grilled Parmesan Potato Wedges
Simply Delicious Potato Salad
Equipment
- 2 stove top pans
- Large Mixing Bowl
- Large Strainer
Ingredients
- 3 lbs. White potatoes
- 3-4 Hard boiled eggs
- 1/3-1/2 cup Pimento stuffed green olives
- 1 cup Mayonaise
- Salt and pepper to taste
- Sprinkle paprika over the top
Instructions
Cooking the Potatoes
- Place potatoes, skin on in a large pan.
- Cover with enough water so that water line is about 1 inch above potato line, add one teaspoon of salt and bring to a boil.
- Simmer for 20-30 minutes until cooked. To test, insert a knife to see if tender. Make sure potatoes are thoroughly cooked.
- Once cooked, remove from heat, strain and let cool.
- Refrigerate for several hours.
Boiling the eggs
- Place eggs in a medium sized pan, cover completely with water.
- Bring eggs to a boil.
- Turn off heat, cover pan with lid, and let stand for 10-12 minutes.
- Remove from stove top and run under cold water. This helps to stop the cooking.
- Fill pan with ice cubes, add a 1/4 cup of water and let chill for about 10-15 minutes.
- Refrigerate for several hours.
Assembling the Potato Salad
- Peel refrigerated potatoes and cut into cubes, place into a large mixing bowl.
- Remove the shells from the eggs and dice.
- Cut the olives into slices.
- Add mayonnaise and salt and pepper to taste.
- Mix well with a spoon.
- Sprinkle paprika over the top for a nice smoky flavor.
- Refrigerate for 2-3 hours (the longer the better; make it a day ahead of serving for even better results).
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