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Recipe Summary

prep:
20 mins
cook:
35 mins
stand:
1 hr
chill:
3 hrs
total:
4 hrs 55 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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; fat 8g; cholesterol 107mg; saturated fat 2g; carbohydrates 25g; insoluble fiber 2g; protein 5g; sodium 430mg.
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