Egg and Potato Salad with Green Olives Recipe

Name: Egg and Potato Salad with Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds white potatoes, peeled, cut into 1-inch pieces; 1/4 cup low-fat mayonnaise; 1/4 cup nonfat milk; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 3 large eggs, hard-boiled, peeled, coarsely chopped; 1 cup thinly sliced celery; 1/2 cup chopped green onions; 1/3 cup pimiento-stuffed green olives, chopped; Paprika

Servings: persons

1
Place potatoes on steamer rack set in large pot over boiling water.
2
Cover; steam potatoes until tender, about 10 minutes.
3
Cool.
4
Whisk mayonnaise, milk, mustard and vinegar in large bowl to blend.
5
Add potatoes, eggs, celery, green onions and olives; toss gently to blend.
6
Season with salt and pepper.
7
(Can be made 6 hours ahead.
8
Cover; refrigerate.)
9
Transfer salad to serving bowl.
10
Sprinkle with paprika; serve.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds white potatoes, peeled, cut into 1-inch pieces, 1/4 cup low-fat mayonnaise, 1/4 cup nonfat milk, 1 tablespoon Dijon mustard, and more.

Yes, Egg and Potato Salad with Green Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Egg and Potato Salad with Green Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions