This is not an ordinary potato salad.
It’s not for everybody either. I’ve liked this since I was at least 11 years old. Other than candy, what else can I say I totally love now that I did way, way back then? And really, everyone likes candy. The reason I like this salad has changed over the years: the apples, then the olives; now I like it because of how simple it is: four main ingredients that go great together.
There’s all kinds of awesome with this potato salad: it’s nutritionally complete (meaning it’s a meal by itself), it’s filling (so you only need a little), it’s better the second day (which is good, because there’s always leftovers) and, most important of all, my mom came up with it.
- 6-8 medium red or white potatoes
- extra virgin olive oil, white wine vinegar, salt and pepper
- 3 hardboiled eggs, pickled in vinegar for 3 days
- 3 granny smith apples
- Juice of half a lemon
- 1/2 jar stuffed olives, roughly chopped
- 1 cup mayonnaise
- 1 1/2 tbsp chives, finely chopped
Cut the potatoes into quarters of similar size. Boil until fluffy at the edges but not mushy, about 12 minutes. Drain and cool in ice water to stop the cooking process. Place in a bowl, add a splash of oil, vinegar and pinch of salt and pepper. Toss to coat. Put in the fridge to cool completely, at least 2 hours.
When you’re ready to assemble the salad, chop the potatoes into bite-size chunks. Add back to the bowl. Chop the eggs into chunks and add. Core and chop the apples into chunks, cover in the lemon juice to prevent browning. Add the apples and the olives.
Add the mayonnaise and gently mix to coat the ingredients. Sprinkle with paprika and chives.