Epicurean Potato Salad

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by Helen Fletcher

KMOV.com

Posted on June 5, 2012 at 8:00 AM

Updated Monday, Jun 4 at 4:39 PM

This potato salad is best made a day or two before for the flavors meld.  When you drain the olives, be sure to save some of the juice as it is used in the dressing.  This recipe uses American Mission Olives in a can.  Substituting another black olive will change the flavor of the finished salad. 

“B” potatoes are also known as new potatoes and are just baby big red potatoes.  If these are unavailable, use regular size red potatoes and cut them into bite size pieces.  Leave the skins on.

3 pounds red “B” or new potatoes
2/3 cup or 6 ounces drained black olives, coarsely chopped*
2/3 cup or 6 ounces drained green olives with pimento, coarsely chopped
2/3 cup onions, finely diced
1 cup mayonnaise
2 tablespoons parsley, finely chopped
2 teaspoons dried dill
1 1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons green olive juice
3 tablespoons black olive juice

Wash the potatoes, cut in half or quarters and simmer just until tender – approximately 20 minutes.  Do not let them get mushy.  Drain well and cool.  Add olives and onions.

Whisk together the mayonnaise, parsley, dill, salt, pepper and olive juices.  Toss with the potato mixture and mix carefully so as not to break the potatoes.  Chill overnight.

Yield:  About 4 1/2 pounds or 8 to 10 servings.
 

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