Creamy Crunchy Green Olive and Egg Potato Salad
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Vanilla and Bean · by Traci York★ 5.0 (6)

Creamy Crunchy Green Olive and Egg Potato Salad

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 19%
CARBS 33G33% OF CAL
5G FIBER0G ADDED0G INTRINSIC24G OTHER3G TOTAL SUGAR
FAT 25G58% OF CAL
5G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy potato salad with hard-boiled eggs, crunchy vegetables, and a hint of paprika and vinegar. A picnic and BBQ staple that can be made vegan.

sideamericansaladeggsdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds (930 grams) German Butterball or Yukon Gold Potatoes (sliced into 1" cubes, skin on)
  • 3/4 tablespoons Fine Sea Salt
  • 2 tablespoons Apple Cider Vinegar
  • 5 Large Eggs*
  • 1 cup (135 grams) Purple Onion (medium dice (about one medium onion))
  • 1 1/2 cups (185 grams) Green Bell Pepper (medium dice (about one medium bell pepper))
  • 3/4 cup (75 grams) Celery (thinly sliced (about 4 celery stalks - chop the leaves and add them to the salad too if you have them!))
  • 1/2 cup (15 grams) Curley Parsley (packed and chopped fine, reserve a few Tbs for garnish)
  • 3/4 cup (100 grams) Green Peminto Stuffed Olives (chopped + a few extra whole olives for garnish)
  • 1/2 cup + 1 tablespoon (150 grams) Mayonnaise* (I like veganaise or just mayo (adjust up or down to taste))
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Fresh Ground Pepper
  • 1/2 teaspoon Smoky Paprika (divided)
PREP
30M
SODIUM
1389MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.