Creamy Crunchy Green Olive and Egg Potato Salad

Creamy potatoes with crunchy veggies spiked with a bit of smoky paprika and vinegar, Green Olive and Egg Potato Salad makes that BBQ, or picnic complete. This recipe is vegetarian, easily vegan and gluten free.*Time below does not include amount of time needed to chill the salad, about one hour.

📝 Ingredients

• 2 pounds (930 grams) German Butterball or Yukon Gold Potatoes (sliced into 1" cubes, skin on)
• 3/4 tablespoons Fine Sea Salt
• 2 tablespoons Apple Cider Vinegar
• 5 Large Eggs*
• 1 cup (135 grams) Purple Onion (medium dice (about one medium onion))
• 1 1/2 cups (185 grams) Green Bell Pepper (medium dice (about one medium bell pepper))
• 3/4 cup (75 grams) Celery (thinly sliced (about 4 celery stalks - chop the leaves and add them to the salad too if you have them!))
• 1/2 cup (15 grams) Curley Parsley (packed and chopped fine, reserve a few Tbs for garnish)
• 3/4 cup (100 grams) Green Peminto Stuffed Olives (chopped + a few extra whole olives for garnish)
• 1/2 cup + 1 tablespoon (150 grams) Mayonnaise* (I like veganaise or just mayo (adjust up or down to taste))
• 2 tablespoons Apple Cider Vinegar
• 3/4 teaspoon Sea Salt
• 1/2 teaspoon Fresh Ground Pepper
• 1/2 teaspoon Smoky Paprika (divided)

👨‍🍳 Instructions

1. 1--- For the Potatoes: ---
2. 2In a large stock-pot, add potatoes and cover with cold water filling to 2 inches (5 cm) above potatoes. Add 3/4 Tbs sea salt. Bring to a boil, reduce heat and simmer for between 8-15 minutes. Butterball potatoes take about 8-9 minutes and Youkon Gold take about 10-12 minutes to cook. Simmer until just fork tender, but not mushy. Drain.
3. 3Transfer the potatoes into a large mixing bowl and add 2 Tbs of apple cider vinegar. Gently stir to incorporate the vinegar. Place in refrigerator for 20 minutes.
4. 4--- For the Eggs: ---
5. 5While the potatoes are cooking, in a medium sauce pot fitted with a steamer basket, bring one inch of water to a boil. Add the eggs to the steamer basket, and lid. Set a timer for 13 minutes and steam the eggs.
6. 6Meanwhile, prepare an ice bath in a medium bowl. Transfer the cooked eggs to the ice bath. Set a timer once again for 15 minutes and allow the eggs to cool.
7. 7Peel the eggs by tapping the larger end of the egg on a hard surface, then roll the egg gently to crack the remaining surface. Remove the shell, then rough chop the cooked egg, leaving the eggs chunky, or chop small for a less chunky egg. Transfer the eggs to the bowl with the potatoes.
8. 8--- For the Dressing: ---
9. 9In a small bowl, whisk together the mayonnaise, vinegar, sea salt, pepper and 1/4 tsp smoky paprika. Set aside.
10. 10--- Putting it all Together: ---
11. 11Into the large mixing bowl with the potatoes and eggs, add the purple onion, bell pepper, celery, parsley and olives. Pour the dressing over the veggies and gently stir to mix. Taste for mayonnaise and salt adjustment and add plenty of fresh ground pepper to taste. Store in the refrigerator for at least an hour prior to serving. Flavor development improves as the salad chills in the fridge. Before serving, I like to let it set at room temperature for 30 minutes to take the chill off. Spoon onto a serving dish/bowl, sprinkle with remaining paprika and garnish with whole olives and remaining chopped parsley.
12. 12--- For Storage: ---
13. 13Store for up to four days in the refrigerator. It gets a little watery as it sets, so be sure to stir well prior to serving.