OLIVE POTATO SALAD
My mother shared this recipe with me at my bridal shower more than 45 years ago. -Margaret Matson, Metamora, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 17
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.
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Jaxsen Jordan
[email protected]Yum!
Carol Tannous
[email protected]This was my first time making potato salad, and it turned out great! The instructions were easy to follow and the salad was delicious. I will definitely make this again.
Shehroz Rajput
[email protected]I love this recipe! It's so versatile and can be tailored to your own taste. I like to add a bit of chopped red onion and celery for extra crunch.
786 Kdr
[email protected]This olive potato salad was a hit at my last potluck! The combination of flavors and textures was perfect, and it was so easy to make. I'll definitely be making this again.