Potato Salad Recipe With Egg and Olives: Creamy Zest With a Briny Bite

This potato salad brings classic comfort with a sophisticated twist. The creamy dressing coats tender potatoes while hard-boiled eggs add richness and sliced olives deliver a briny punch that elevates every bite.

What makes this version special is the balance of textures and flavors. The eggs provide a soft contrast to the firm potatoes, while the olives cut through the creaminess with their salty tang. It’s a dish that feels both familiar and exciting.

Perfect for picnics, potlucks, or as a side for grilled meats, this salad holds up well and tastes even better after a few hours in the fridge. The flavors meld together beautifully over time.

The result is a creamy potato salad with layers of flavor that will have everyone asking for seconds. Here’s how to make this crowd-pleasing classic.

Ingredients for Potato Salad Recipe with Egg and Olives

Creamy dressing, tender potatoes, briny olives—this classic gets an upgrade with every bite.

The potatoes are key here. Yukon Golds give the creamiest texture without turning to mush. Look for firm, smooth skins at Whole Foods or your local market. The eggs should be fresh—older ones peel easier but the flavor isn’t as rich. Organic large eggs from Trader Joe’s are my go-to for consistent quality.

No green olives? Black olives work too (drain well first). Swap sour cream for Greek yogurt at full quantity if you want it lighter. Mustard lovers can use Dijon instead of yellow for more kick. The celery adds crunch—if you skip it, add an extra pinch of salt to compensate. Fresh dill is worth it, but dried at one-third the amount keeps it tasty.

This tastes best after 4 hours chilled but still great for 3 days in the fridge. Don’t freeze—mayo separates and potatoes get watery. Pack olives in a separate container if prepping ahead to keep their briny flavor bright.

Step-by-Step Instructions for Potato Salad With Egg and Olives

Here’s the method for achieving creamy texture and balanced flavors in every bite.

Step 1: Boil and Cube the Yukon Gold Potatoes

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp Salt to the water. Bring to a boil over high heat, then reduce to medium heat and simmer for 12-15 minutes until the potatoes are fork-tender but still hold their shape.

Drain the potatoes and let them cool for 10 minutes before peeling and cubing them evenly into ½-inch pieces. I peel them after cooking to preserve the starch that helps the dressing cling. Work quickly while they’re still warm so they absorb the dressing flavors better.

Step 2: Prepare the Hard-Boiled Eggs and Vegetables

While the potatoes cook, place the 6 whole Large Eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer eggs to an ice bath to cool, then peel, chop, and set aside.

Finely dice the 0.5 cup Celery and mince the 0.25 cup Red Onion. Pit and slice the 0.75 cup Green Olives into thin rings. Chop the 2 tbsp Fresh Dill. Having all these ingredients prepped and ready ensures a smooth assembly process.

Step 3: Make the Creamy Dressing Base

In a large bowl, whisk together the 0.75 cup Mayonnaise, 0.25 cup Sour Cream, 2 tbsp Yellow Mustard, 1 tbsp White Vinegar, 0.5 tsp Black Pepper, and 0.5 tsp Paprika until completely smooth. The vinegar cuts through the richness while the paprika adds a subtle smokiness.

If you’re using it, stir in the 2 tbsp Sweet Pickle Relish now. This ingredient adds a touch of sweetness that complements the briny Green Olives. Taste the dressing and adjust seasoning if needed, though remember the potatoes and eggs will absorb some saltiness.

Step 4: Combine All Ingredients Gently

Add the warm cubed potatoes to the bowl with the dressing. Use a silicone spatula to fold everything together gently—this prevents breaking the potatoes while ensuring they’re fully coated. The warmth helps the potatoes absorb the creamy mixture better.

Next, add the chopped eggs, celery, red onion, green olives, and fresh dill. Fold these in carefully to maintain their distinct textures. The key is to distribute everything evenly without overmixing, which would make the salad mushy. Let the salad rest for 30 minutes at room temperature before serving to allow flavors to meld.

Health Benefits of These Flavors

Rich in Essential Nutrients

This dish packs a nutritional punch with Yukon Gold Potatoes providing potassium and vitamin C—about 20% of your daily potassium needs per serving. These minerals support heart health and immune function. I always feel energized after enjoying a serving. 💪

Quality Protein Source

The 6 hard-boiled eggs contribute 6 grams of protein each, totaling 36 grams for the whole recipe. Eggs also deliver vitamin D and choline, essential for brain health and metabolism. Perfect for keeping you full and focused.

Healthy Fats

Mayonnaise and sour cream provide healthy fats that help your body absorb fat-soluble vitamins like vitamin A from the eggs. A ¼ cup serving of the salad offers a balanced mix of these nutrients without going overboard.

Antioxidant Boost

Green olives contain vitamin E and polyphenols, powerful antioxidants that protect your cells from damage. The fresh dill adds a small but meaningful dose of vitamin K, supporting bone health.

Fiber for Digestion

With 2 lb of potatoes and added veggies, this salad provides 4-6 grams of fiber per serving. Fiber aids digestion and helps maintain steady blood sugar levels. The celery and onion add extra crunch and nutritional value. 🥗

Low-Calorie Option

Despite its creamy texture, a 1-cup serving contains approximately 300-350 calories. It’s a satisfying dish that won’t derail your dietary goals. I love how it fills me up without feeling heavy.

Frequently Asked Questions