Red Potato and Olive Salad

    30 minutes

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

    13 people made this

    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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    Reviews in English (8)


    I really enjoyed this. I mixed up the mayonnaise and sour cream and added the green onions to the dressing and let it sit while the potatoes and eggs cooked. This infused the green onion flavor into the dressing. I did add some garlic salt to the dressing. Next time I would add celery too. This is a great potato salad for mustard haters. Thanks for sharing your 'secret'.  -  28 May 2012  (Review from Allrecipes USA and Canada)


    This is really good. Even people who said they did not like potato salad liked this. I did not use the black olives due to picky eaters. Be sure and use thick sliced bacon like the directions say.  -  07 Jun 2005  (Review from Allrecipes USA and Canada)


    This is a great recipe! I added some chopped onion and chopped pimientos, and seasoned with a little celery salt. The sour cream adds a unique taste. Not a bite left over! This recipe would get a lot more exposure if it were listed under Potato Salads or Potato Dishes. Thanks Lisa!  -  23 Sep 2003  (Review from Allrecipes USA and Canada)