mediterranean potato, egg and olive salad

a recipe by
Ramona's Cuisine -
New York, NY

Grab a bite out of this Mediterranean potato, egg and olive salad, a yummy treat suitable for garden parties, picnics.

serves 6 servings
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For mediterranean potato, egg and olive salad

  • 500 g red potatoes (organic)
  • 5 eggs (organic) hard boiled
  • 20 olives (pitted) ideally kalamata
  • 2 spring onions (organic)
  • 2-3 red peppers (pickled)
  • 2 celery stalks (organic)
  • 1/2 red pepper (organic)
  • 1 medium red onion (organic)
  • 10-15 springs parsley (organic)
  • 1 tsp sea salt or pink himalayan salt
  • 100 ml greek yogurt
  • 2 tbsp cider vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp balsamic vinegar
  • 1/4 tsp pepper freshly ground
  • 1-2 red chilli (optional)

How To Make mediterranean potato, egg and olive salad

  • 1
    Wash and boil the potatoes leaving the skin on. Put 1 tsp of salt when boiling. Do not over boil. Just see instructions on the packaging as depending on the potatoes the boiling time can differ.
  • 2
    Boil the eggs and make sure they are hard. Depending on their size, they should be boiled for 10-12 minutes. When finished, pour out the hot water and put ice cold water on. Leave in cold water for a while.
  • 3
    Take pips out of the olives and cut those in halves.
  • 4
    Take out a larger bowl and start putting in everything as you chop.
  • 5
    Take out the pickled peppers and chop them into preferred size chunks
  • 6
    Chop the celery, the red pepper, spring and the red onion as well as the parsley.
  • 7
    Chop the boiled and cooled potatoes and the cooled hard boiled eggs.
  • 8
    Stir in slightly all the chopped ingredients till they nicely mixed.
  • 9
    In a small bowl, mix the yogurt, mayonnaise, salt, pepper, (some red chili if you fancy), the vinegars. Mix well until homogenized. Add to the dry ingredients and mix again.

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