Best 7 Olive Potato Salad Recipes

OLIVE POTATO SALAD

Steps:

• 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.

MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING

Steps:

• Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
• Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
• Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
• Just before serving, toss salad with dressing and crumble feta on top.

GRILLED WARM POTATO SALAD WITH ROASTED GARLIC AND BLACK OLIVE DRESSING

Steps:

• Whisk the garlic, vinegar, honey, and salt and pepper, to taste, in a bowl until smooth. While whisking, add the oil until the mixture has emulsified. Pour into a large serving bowl and stir in the olives and parsley.
• Heat the grill to high. Brush both sides of the potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and cooked through. Coarsely chop the potatoes and add them to the dressing. Toss to coat and serve.

POTATO AND OLIVE SALAD

Steps:

• In a large saucepan, cover potatoes with 2 inches cold water. Add salt and bring to a boil over high heat; cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain potatoes and return to pan. Add oil, vinegar, olives, and parsley. Toss to combine, and season with salt and pepper.

GARLICKY OLIVE OIL POTATO SALAD

Steps:

• Scrub and cube potatoes (peel them if you want-- I don't), then place in large pot with water to cover.
• Bring to boil and cook just until soft, when you can pierce them with a fork. This won't take very long, so keep an eye on it! I don't like my potatoes too mushy.
• Drain potatoes well.
• Mix dressing ingredients and pour over potatoes; chill until serving time.

POTATO SALAD WITH OLIVE, TOMATOES AND CAPERS

Steps:

• Cook potatoes in boiling salted water until tender, about 30 minutes.
• Drain and cool.
• Peel potatoes and cut into 1 inch pieces and place in a bowl.
• Add oil; toss to coat.
• Add cucumber, tomatoes, onion, olives, basil and capers.
• Whisk vinegar and oregano in a bowl, mix into salad, season with salt and pepper.
• Garnish with eggs and serve.

GREEN OLIVE CREAMY POTATO SALAD

Steps:

• 1. Boil and drain your potatoes then place in a large mixing bowl.
• 2. start adding your ingredients. Be very careful not to over mix. You may get mashed potatoes! Fold in Yellow onion
• 3. mayo, eggs
• 4. celery seed, olive juice and olives.
• 5. Mustard..... (Hope your liking the photos!)
• 6. Ta da! Enjoy!