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Ingredients

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Directions

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  • Boil potatoes in lightly salted water in large pot for 35 to 40 minutes or until just tender, being careful not to overcook. Drain well.

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  • Peel cooked potatoes while still hot. Cut into slices about 1/3 inch thick. Place sliced onion in a large bowl and place hot potato slices on top. Cover with plastic wrap; set aside for at least 1 hour.

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  • Mix together vinegar, garlic powder, salt, pepper and nutmeg in small bowl. Whisk vinegar mixture into mayonnaise until smooth.

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  • Add chopped egg to potato mixture and gently stir to combine. Gently fold in mayonnaise dressing, olives and parsley. Cover with plastic wrap. Refrigerate for at least 3 hours, preferably overnight, before serving. This may be done up to 2 days ahead, covered and refrigerated.

Nutrition Facts

194 calories; 8 g total fat; 2 g saturated fat; 107 mg cholesterol; 430 mg sodium. 25 g carbohydrates; 2 g fiber; 5 g protein;

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