1 14.5-ouncecan whole black olives, drained and chopped
4celery ribs, diced
6hard boiled eggs, chopped
2teaspoonspaprika
1¼cupolive oil mayonnaise
1tablespoonextra virgin olive oil
¼cupwater
⅓cupplus 2 tablespoons white and cider vinegars, I mixed it 50/50
Kosher salt, to taste (I used about 2 teaspoons)
Black pepper, to taste (I used about a teaspoon)
INSTRUCTIONS
Put the red potatoes in a giant pot and fill it with water until the potatoes are covered. Cook, covered, over medium heat until potatoes are tender when pierced with a fork. You don't want the potatoes so soft that they're falling apart, just enough that the fork easily pierces it. Cut one in half and if it's still shiny, then cook a little longer.
Transfer the potatoes to a large bowl and refrigerate, covered, until chilled (I refrigerated mine overnight).
Chop the chilled potatoes into bite-sized pieces.
In a large bowl, combine the potatoes with the rest of the ingredients and toss well to combine. Add salt and pepper, to taste.
Serve immediately or refrigerate until ready to serve.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.