Make Ahead

Ripe Olive Potato Salad

October  4, 2022
0 Ratings
  • Serves 6
Author Notes

This is an updated version of the potato salad that my Grandma Major always made, and then that my mom always made (after making her own updates as well). Its funny, because I asked my mom to email me the actual recipe that we've based it on, and even my grandma didn't follow it. I have no idea where the original recipe came from; all I know is that its what my mom grew up with as well. It's by far my favorite, and is always a hit whenever I make it. I like to use oil-cured black olives and roasted red peppers from the olive bar at the grocery store instead of canned black olives and jarred pimentos. —margauxbakes

What You'll Need
  • 3 cups new red potatoes, cut into 1 1/2" pieces
  • 1/3 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup oil cured black olives, pitted and sliced
  • 2 hard boiled eggs, sliced
  • 2 celery stalks, sliced
  • 1/2 cup cucumber, diced
  • 1/4 cup pimento or roasted red pepper, diced
  • 1/4 cup red onion, chopped
  • 1/2 cup mayonnaise
  • paprika for garnish
  1. Boil potatoes in salted water until just tender, about 15 minutes.
  2. Place cooked potatoes into a 9x13" glass baking dish, and pour olive oil, vinegar, salt and pepper over them. Cover with plastic wrap and refrigerate for at least 4 hours, up to overnight.
  3. In a large bowl, combine marinated potatoes, olives, celery, cucumber, pimento, onion, and one of the eggs. Gently mix in the mayo. Top salad with the other sliced egg, and sprinkle with paprika.
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