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Ripe Olive Potato Salad

Ingredients
  Salad oil 2 Tablespoon
  Vinegar 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Diced potatoes 2 Cup (32 tbs)
  Pitted chopped olives 1 Cup (16 tbs)
  Hard-cooked eggs 2
  Sliced celery 1 Cup (16 tbs)
  Diced dill pickles 1⁄4 Cup (4 tbs)
  Diced pimento 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Grated onion 1 Teaspoon
Directions

Blend oil, vinegar, salt and pepper; mix thoroughly.
Pour over potatoes; toss lightly.
Chill for at least 1 hour.
Add olives, eggs, celery, pickles and pimento.
Blend mayonnaise and onion; mix lightly with salad.
Chill until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Party

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4.23
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1563 Calories from Fat 1206

% Daily Value*

Total Fat 139 g213.5%

Saturated Fat 10.4 g52.1%

Trans Fat 0.5 g

Cholesterol 535.8 mg178.6%

Sodium 4800.2 mg200%

Total Carbohydrates 61 g20.2%

Dietary Fiber 7.1 g28.5%

Sugars 5.6 g

Protein 20 g40.3%

Vitamin A 25.4% Vitamin C 7.3%

Calcium 12.3% Iron 21.5%

*Based on a 2000 Calorie diet

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Ripe Olive Potato Salad Recipe