Easy Italian Olive Potato Salad
camptopisaw
Easy Italian Olive Potato Salad is a serendipitous flavor explosion! Topped with nutty pumpkin seed and chopped eggs, it's unconventional, straight forward and so, so good.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Rest Time 15 minutes mins
Total Time 30 minutes mins
Saucepan
Chef's knife
Vegetable peeler
- 4 cups potatoes, cut in ½" pieces just a bit over 1#
- ½ tsp salt
- freshly ground black pepper to taste
- 1 cup prepared Olive Salad
- 2 hard boiled eggs, chopped
- ¼ cup toasted pumpkin seed
Boil potatoes for 10 minutes until just tender.
Drain and rinse potatoes, then add to serving bowl.
Toss with salt, pepper and Olive Salad, letting the potatoes absorb the flavorful oil from the mixture.
Spoon onto/into serving platter or bowl and top with chopped hard boiled eggs and toasted pumpkin seed.
Serve!
How to store easy Italian Potato Salad
Store Easy Italian Potato Salad in an airtight container for up to 3 days in the fridge. If making ahead, don’t add the pumpkin seed til just before serving so they don’t get all soggy.
Can I make this for a large group?
Yes. The recipe as written yields about 4-6 servings smallish servings, so if you’re making this for a crowd just double or triple the ingredients.
Does it matter what kind of potatoes I use?
You know my motto: start where you are, and use what you have! If you have red potatoes in your pantry, use those. Same goes for Yukon Gold, baking potatoes, assorted baby potatoes, etc. Use all of one kind or an assortment — just be sure to wash them before using.
Can I use store bought olive salad?
While you definitely can, it’s so easy (and so much cheaper) to make your own that you might want to give it a shot. Of course, there are times when convenience wins!Keyword potatoes, quick and easy, vegetarian
