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Olive Potato Salad

 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.
Nutritional 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.