Potato Salad with Egg, Mayonnaise and Olives

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Preparation info
  • Serves

    Six to Eight

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

A deli without potato salad is unthinkable! But which potato salad? There are so many. This version includes a piquant mustard mayonnaise, chopped eggs and green olives, making it rich, creamy and zesty, and keeping it pareve.

Ingredients

  • 1 kg/ lb waxy salad potatoes, scrubbed
  • 1 red, brow

Method

  1. Cook the potatoes in a pan of salted boiling water until tender. Drain, return to the pan and leave for 2–3 minutes to cool and dry a little.
  2. When the potatoes are cool enough to handle but still very warm, cut them into chunks or slices and place in a salad bowl.