Epicurean Potato Salad
This potato salad, highlighted with a bit of dill and two different olives, is best made a day or two before, so the flavors can meld.
Servings: 8 servings
Calories: 356kcal
Ingredients
- 3 pounds red “B” or new potatoes
- ⅔ cup drained black olives coarsely chopped* (or 6 oz)
- ⅔ cup drained green olives with pimento coarsely chopped (or 6 oz)
- ⅔ cup onions finely diced
- 1 cup mayonnaise
- 2 tablespoons parsley finely chopped
- 2 teaspoons dried dill
- 1 ½ teaspoon salt
- ½ teaspoon white pepper
- 2 tablespoons green olive juice
- 3 tablespoons black olive juice
Instructions
- Wash the potatoes, cut them in half or quarters, and simmer just until tender – approximately 20 minutes. Do not let them get mushy. Drain well and cool. Add olives and onions.
- Whisk together the mayonnaise, parsley, dill, salt, pepper and olive juices. Toss with the potato mixture and mix carefully so as not to break the potatoes. Chill overnight.
Nutrition
Calories: 356kcal | Carbohydrates: 30g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 1075mg | Potassium: 825mg | Fiber: 4g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 2mg
