Ingredients

The following ingredients have 7 Servings
  • 3 pounds small red potatoes (cut into 1-inch (2.5 cm) pieces)
  • 2 teaspoons kosher salt
  • 1/2 large (about 1 1/4 cups) Vidalia or sweet onion (finely diced)
  • 1/4 cup sliced Spanish olives
  • 2 hard-cooked eggs (finely diced)
  • 1/2 cup chopped fresh parsley
  • 1 cup Duke's mayonnaise (or plain Greek yogurt)
  • 1 tablespoon yellow mustard
  • 1 teaspoon freshly ground black pepper

Instruction

  • In a pot or Dutch oven, bring the potatoes, 1 teaspoon salt, and enough cold water to cover to a boil. Cook just until tender, about 8 minutes. Drain in a colander.
  • Place the onion in bottom of a large serving bowl. Top with the warm potatoes and let stand 5 minutes.
  • Top the potatoes with the olives, eggs, parsley, mayonnaise, mustard, and pepper and remaining 1 teaspoon kosher salt and gently toss until blended, being careful not to break apart the potatoes. Serve immediately or cover and refrigerate for up to 3 days. (If the potato salad seems dry when you’re ready to serve, stir in more mayonnaise or Greek yogurt, if you prefer).