Craving a potato salad that'll make your taste buds dance and your guests beg for the recipe? Look no further! This Speedy Potato Salad with Olives and Green Onions is about to revolutionize your side dish game. Forget those bland, mayo-heavy potato salads of the past – this recipe is a flavor-packed, quick-to-prepare masterpiece that combines creamy potatoes, tangy olives, and zesty green onions in a mouthwatering symphony of tastes. Whether you're planning a summer barbecue, a quick weeknight dinner, or just looking to impress your family, this recipe is your ultimate culinary shortcut to deliciousness!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes, diced
- 1 cup green olives, sliced
- 1/2 cup green onions, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Wash potatoes thoroughly and cut them into uniform 1-inch cubes to ensure even cooking.
- Place diced potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat.
- Reduce heat to medium and simmer potatoes for 8-10 minutes, or until they are tender when pierced with a fork but not falling apart.
- While potatoes are cooking, prepare the other ingredients: slice green olives and chop green onions.
- Drain cooked potatoes in a colander and let them cool for 5 minutes, allowing excess moisture to evaporate.
- In a large mixing bowl, combine mayonnaise and Dijon mustard, whisking until smooth and well blended.
- Gently fold the warm potatoes into the mayonnaise mixture, ensuring each potato is evenly coated.
- Add sliced green olives and chopped green onions to the potato mixture.
- Season with salt and pepper to taste, mixing gently to distribute seasonings.
- Cover and refrigerate for at least 15 minutes to allow flavors to meld together before serving.
Tips
- Choose the Right Potatoes: Opt for waxy potato varieties like Yukon Gold or red potatoes that hold their shape well and create a creamy texture.
- Salt Your Cooking Water: Adding salt to the potato cooking water helps season the potatoes from the inside out.
- Cool Potatoes Slightly: Add the potatoes to the dressing while they're still warm to help them absorb the flavors more effectively.
- Don't Overcook: Check potatoes at the 8-minute mark to ensure they're tender but not mushy – you want a slight bite to them.
- Chill for Maximum Flavor: Letting the salad rest in the refrigerator for at least 15 minutes allows the flavors to meld together beautifully.
- Customize to Taste: Feel free to add extra herbs like dill or parsley for an additional flavor boost.
- Make Ahead Friendly: This potato salad tastes even better the next day, making it perfect for meal prep or potlucks!
Nutrition Facts
Calories: 289kcal
Carbohydrates: 19g
Protein: g
Fat: 24g
Saturated Fat: g
Cholesterol: 10mg
