Red Potato and Olive Salad

Red Potato and Olive Salad

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This is a delicious, creamy potato salad bursting with flavour. The ingredient measures may be altered to taste and to create the desired consistency.


Serves: 20 

  • 1kg new red potatoes
  • 3 eggs
  • 375g thick cut bacon
  • 1/2 cup sliced black olives, drained
  • 1/2 cup diced spring onions, divided
  • 1 cup mayonnaise
  • 1 cup sour cream
  • salt and pepper to taste

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring a large pot of salted water to a boil. Boil potatoes until tender but still firm, about 15 minutes. Drain, cool and dice.
  2. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
  3. Place bacon in a large, deep frypan. Cook over medium high heat until evenly brown. Drain and crumble.
  4. In a large bowl mix together the potatoes, eggs, bacon, olives, 1/4 cup spring onions, mayonnaise, sour cream, salt and pepper. Increase quantities of mayonnaise and sour cream as necessary to create desired consistency. Garnish with remaining spring onions.

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