Olive Potato Salad

Thank you to California Olive Comittee for sponsoring Olive Potato Salad that is a must for your next barbecue.

Ripe Olive Potato Salad screams all things summer to me, and I love it! 

With BBQ season finally upon us I couldn't wait to share this Ripe Olive Potato Salad. It's perfect when you're looking for something a little more jazzed up than traditional potato salad. 

The sweet, tangy dressing paired with olives, and spicy dill pickles makes Ripe Olive Potato Salad a potluck favorite! 

I was lucky enough to have been invited to The Culinary Institute of America CIA to learn about California Ripe Olives, spend time talking with the growers, and enjoying delicious food using olives, including dessert! Yes, dessert too, and it was AMAZING! 

California Ripe Olive Committee is comprised of two family-owned canning facilities, and close to 1,000 growers. The canners, and growers take great pride in producing a high quality product. I was surprised to learn a large portion of California Ripe Olives are still hand harvested. 

Also, if an olives falls on the ground during harvest it has to be discarded.

Not all ripe olives are cured the same way as California Ripe Olives. The secret to purchasing really firm, and delicious Ripe Olives is making sure the labels marked California Ripe Olives. 

Other canned olives aren't processed the same way.

Here's how to make Olive Potato Salad:

Ripe Olive Potato Salad starts out with 3/4 cup Sliced California Ripe Green Olives.

Then add 3/4 cup Sliced California Ripe Black Olives. 

Did you know the only difference between California Ripe Green and Black Olives is that the black olives have pure oxygen that is bubbled through the olives giving them their black color.

Boil 8 whole Medium Sized Russet Potatoes in skin until tender when poked, about 35-50 minutes.

Allow potatoes to cool, remove skins, and dice into bite sized pieces.

Hard boil 6 whole Eggs in a medium sized pan. I use my recipe for Easy Peel Hard Boiled Eggs so the shell just slips off.

I've found this the easiest way to get the shell to release from the eggs.

Add: 

• California Ripe Olives
• Peeled and Diced Eggs
• 1 cup Chopped Celery
• 1/3 cup Diced Red Onion
• 1/4 cup Diced Roasted Red Pepper

Note: Roasted Red Peppers can be found jarred near the olives, and pickles.

In a second bowl stir together:

• 2/3 cup Mayonnaise
• 2/3 cup Plain Greek Yogurt
• 1/3 Granulated Sugar
• 1/4 cup White Wine Vinegar
• 1 tablespoon Grainy Dijon Mustard
• 3/4 teaspoon Granulated Garlic
• 1 teaspoon Salt
• 1 teaspoon Pepper

Add 1 tablespoon Fresh Chopped Dill, and dressing to potato mixture.

Stir until well combined, and refrigerate until cold.

I really just can't get enough of this Olive Potato Salad. It's all things delicious in one perfect bite! 

Other favorite Salad Recipes with love to take as a Side Dish for Barbecues and Picnics are:

• Fully Loaded Baked Potato Salad
• Dill Potato Salad
• Basic Potato Salad
• Warm Potato Salad with Tangy Bacon Vinaigrette
• Mediterranean Pasta Salad
• Italian Antipasto Pasta Salad 

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American

Yield: 12

Author: Serena Bakes Simply From Scratch

Ripe Olive Potato Salad

Olive Potato Salad is sweet, tangy with black olives, and spicy dill pickles a favorite for barbecues and potluck side dish recipe from Serena Bakes Simply From Scratch.

prep time: 20 Mcook time: 50 Mtotal time: 70 M

ingredients:

• 8 whole Medium Sized Russet Potatoes
• 6 whole Eggs
• 3/4 cup California Ripe Green Olives, Sliced
• 3/4 cup California Black Olives, Sliced
• 1 cup Celery, Diced
• 1/3 cup Red Onion, Diced
• 1/4 cup Roasted Red Pepper, Diced
• 1/3 cup Spicy Garlic Dill Pickles, Chopped
• 2/3 cup Mayonnaise
• 2/3 cup Plain Greek Yogurt
• 1/3 cup Granulated Sugar
• 1/4 cup White Wine Vinegar
• 1 tablespoon Grainy Dijon Mustard
• 3/4 teaspoon Granulated Garlic
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 tablespoon Fresh Dill, Chopped

instructions:

How to cook Ripe Olive Potato Salad

1. In a large pot add potatoes. Cover with water and bring to a boil. Cook until tender when pierced with a fork, about 35-50 minutes. Cool potatoes, peel, and dice.
2. Place eggs in a medium sized pan. Fill with water halfway up eggs, and cover. Bring to a boil over high-heat, reduce heat to low, and cook for 10 minutes. Run under cold water, until cool. Peel, and dice.
3. In a large bowl combine potatoes, eggs, olives, celery, onion, roasted red pepper, and spicy dill pickles.
4. In a small bowl stir together mayonnaise, yogurt, sugar, white wine vinegar, grainy mustard, garlic, salt, pepper, and dill, until well combined.
5. Refrigerate until cold.

Calories

305.38

Fat (grams)

15.04

Sat. Fat (grams)

2.71

Carbs (grams)

34.97

Fiber (grams)

3.93

Net carbs

31.04

Sugar (grams)

8.19

Protein (grams)

8.37

Sodium (milligrams)

662.97

Cholesterol (grams)

98.79

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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