May 15, 2011 by Sara Kreidler
A few weeks ago, we were invited to a potluck picnic at a friend’s house where I ate the most amazing potato salad. And by “most amazing,” I mean so good that I ate 3 servings and have since had several dreams about said potato salad. The craving got so bad this weekend that I endeavored to make it myself, even though I didn’t have a recipe. So I winged it, and I think I came pretty damn close to the potato salad of my dreams.
All of the measurements are approximate — I just eyeballed it, really. It’s a salad, so you can just taste-test as you go and add more of any ingredient as needed.
- 2 1/2 pounds new potatoes, scrubbed and quartered (but not peeled)
- 1 cup kalamata olives, coarsely chopped
- ½ cup olive oil based mayo
- 2 tablespoons regular mayo
- Juice of half of 1 lemon
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh dill, minced
- 2 teaspoons garlic powder
- Salt and pepper
- Boil potatoes in salted water until fork tender; drain and cool completely.
- Combine remaining ingredients with potatoes and mix thoroughly. Taste and add more of any ingredient as needed.
- Chill for at least 1 hour and serve.