Publisher Photo
Publisher Photo
My mother shared this recipe with me at my bridal shower more than 45 years ago. —Margaret Matson, Metamora, Illinois
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 10 hard-boiled large 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-boiled eggs; set aside. Slice remaining hard-boiled 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 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.
Originally published as Olive Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p226

Nutritional Facts

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

  • 10 hard-boiled large 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
  1. Chop six hard-boiled eggs; set aside. Slice remaining hard-boiled eggs and refrigerate. In a large serving bowl, combine the chopped eggs, potatoes, celery, olives, parsley, salt and pepper; refrigerate.
  2. For dressing, combine the sugar, flour, salt and mustard in a saucepan. Combine the egg yolks, vinegar and water; gradually whisk 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.
Originally published as Olive Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p226

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