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Olive Potato Salad

My mother shared this recipe with me at my bridal shower more than 45 years ago. —Margaret Matson, Metamora, Illinois

12-14 ServingsPrep: 15 min. + chilling

Ingredients

10 hard-cooked eggs
10 medium potatoes, cooked, peeled and cubed
2 celery ribs, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt
1/4 teaspoon pepper
DRESSING:
1/4 cup sugar
1-1/2 teaspoons all-purpose flour
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground mustard
4 egg yolks, lightly beaten
6 tablespoons white vinegar
6 tablespoons water
1-1/2 teaspoons butter
Paprika

Directions

Chop six hard-cooked eggs; set aside. Slice remaining hard-cooked
eggs and refrigerate. In a large serving bowl, combine the chopped
eggs, potatoes, celery, olives, parsley, salt and pepper;
refrigerate.
For dressing, combine the sugar, flour, salt and mustard in a
saucepan. Combine the egg yolks, vinegar and water; gradually whisk

2 of 2

Olive Potato Salad (continued)

Directions (continued)

into saucepan. Add butter. Bring to a boil, stirring constantly.
Cook and stir for 1-2 minutes or until thickened. Cool to room
temperature, stirring several times. Pour over potato mixture;
gently stir to coat. Cover and refrigerate for at least 2 hours. Top
with sliced eggs; sprinkle with paprika. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 cup) equals 218 calories, 6 g fat (2 g saturated fat), 213 mg cholesterol, 399 mg sodium, 32 g carbohydrate, 3 g fiber, 9 g protein.