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Delicious Zesty Potato Salad To Go With Any Summer Dish
This Spicy Pickle And Black Olive Potato Salad is full of robust spicy pickles, two types of onions and whole black olives. Mixed all together with vegan mayo, dijon mustard, garlic powder, smoked paprika, onion salt and black pepper. Truly a great summer potato salad that will go with so many main courses. Try making this one for your next BBQ party. It’s bound to be a hit.
A Little History On Potato Salad
Going back to the Spanish explorers of the 16th century we can find that they introduced to Europe the early made potato salad. This salad was made by boiling the potatoes in wine or a zesty mixture of vinegar and spices. Sounds interesting!
As we know potato salad to be creamy with mayonnaise we can thank our European German friends for that when they can to America as the early European settlers. Although, early potato salads were made in America with oil, vinegar and herbs and sometimes bacon drippings served warm. They slowly evolved into a cream base.
Today we smother our potato salads in all kinds of tasty fixings. Some being mayonnaises, mustards, onions, pickles, herbs, garlic, peas, olives, carrots, sprouts and even sugar. It is truly a delicious forbidden salad to go to for summer time comfort food. Of course who can resist a spoon full at a BBQ dinner.
Maybe this Spicy Pickle And Black Olive Potato Salad will be your next potato salad adventure. Enjoy!
Choosing Pickles For Spicy Pickle And Black Olive Potato Salad
I know everyone has their favorite pickles. It is hard to choose one when there are so many to pick from. I make this potato salad with spicy pickles and there are some really good spicy pickles out there. If you can find homemade spicy pickles they are the best.
I love these gherkin spicy pickles from Trader Joe’s. They definitely are on the extra spicy side. (They remind me of my Mother’s recipe.) So when you are adding the spicy pickles to the potato salad keep it in mind on how spicy they are when adding them to the salad. You might not want to put a lot of pickles in the salad if they are really high in heat. You may want to cut them even smaller if they are extra spicy. Just a little something to keep in mind.
Cooking Potatoes For Potato Salad
Who doesn’t love potatoes? There are so many ways to cook them and prep them. For this type of potato salad you want to prep by pealing the potatoes. I really like potato salad with the skins on but, I like this potato salad without the skins on. After pealing cut them into 2 inch cubes like the photo below.
Bring the potatoes to a boil on medium high and turn them down to medium after they boil. Boil them until they are tender to penetrate with a fork. This should take about ten minutes or so. After they are done drain the potatoes and keep the cover off. Let the steam evaporate and let the potatoes cool for about an hour.
After they have cooled cut the potatoes into 1 inch cubes. Add them to a large bowl and prepare the rest of your ingredients for the Spicy Pickle And Black Olive Potato Salad.
How To Make Spicy Pickle And Black Olive Potato Salad
When making this potato salad I like to peal, rinse and chop my potatoes into 2 to 2 1/2 inch chunks. Try to cut them all about the same size so that they cook through evenly at the same time. When they are done drain them in a sieve or in the pot they were boiled in. Leave the cover off or leave them in the sieve and let them cool for about an hour.
While the potatoes are cooling chop the spicy pickles, onions and green onions. Set them aside. After the potatoes have cooled cut them in 1 inch cube shapes or close to it. Put them in a large mixing bowl and add the diced onions, sliced green onions and chopped spicy pickles.
Then add your mayonnaise of choice and all the spices. Mix it all together and taste it to see if it needs more of anything to your desired taste. Add the black olives last and then stir them in gently. This is so that you don’t squish them when mixing all the ingredients.
I also use smoked paprika in this recipe. I really like Trader Joe’s brand, but you can use whatever brand you prefer. If you don’t like smoked paprika you can use regular paprika.
When you are done mixing put the salad in a different large bowl for presentation and garnish with the spicy pickles, black olives and parsley if desired.
This is my honey’s favorite potato salad. I hope you love it as much as we do. Enjoy!
More Recipes You May Like:
Vegan Cucumber Watermelon Salad
Vegan Green Goddess Potato Salad
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Spicy Pickle And Black Olive Potato Salad
- Prep Time: 20 minutes
- Cook Time: 10 to 15 minutes
- Total Time: 35 minutes
- Yield: 8 to 10 servings 1x
- Category: Salad
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Spicy Pickle And Black Olive Potato Salad is full of robust spicy pickles, two types of onions and black olives. Mixed in with vegan mayo, dijon mustard, garlic powder, smoked paprika, onion salt and black pepper. Truly a great summer time potato salad that will go with so many different main courses. Try making this one for your next outdoor BBQ party. It’s bound to be a hit.
Ingredients
Spicy Pickle And Black Olive Potato Salad
- 7 medium Russet or Yukon Potatoes, pealed and cut into large 2 inch chunks for boiling
- 1/2 medium Yellow Onions, diced small
- 2 Green Onions, sliced
- 5 to 7 Spicy Pickles, sliced long into quarters and sliced again into chunks
- 1 15oz. can Black Olives, drained
- 1 to 1 1/2 cups of Vegan Mayonnaise of choice
- 1/2 Tbsp Dijon Mustard
- 1 1/4 tsp Onion Salt, ( I use Trader Joe’s brand)
- 1/4 to 1/3 tsp Garlic Powder
- 1/4 tsp Smoked Paprika or regular Paprika
- 1/4 tsp Black Pepper or to taste
Instructions
Spicy Pickles And Black Olive Potato Salad
- Peal and rinse off potatoes. Cut them into 2 inch cubes. Put them into a large pot and fill it with water high enough to cover the potatoes. Make sure you have the water under two inches from the top to allow for boiling room.
- Cover the pot and boil the potatoes on medium high. Uncover and turn down to medium after they boil and boil until the potatoes are tender when pocked with a fork. Drain and leave the cover off to allow the steam to evaporate and let the potatoes sit until room temperature. Should take about an hour to cool.
- While the potatoes are cooling, clean your onion, cut in half and use half of it to dice into small pieces. Clean the green onions and slice into quarter inch pieces. Cut the pickles in half lengthwise then cut them lengthwise in half again. Then dice them into chunks.
- When potatoes have cooled cut them into 1 inch chunks and add them to a large bowl. Add the diced onions and sliced green onions, chunked pickles, mayonnaise, dijon mustard, garlic powder, onion salt, smoked paprika and black pepper.
- Mix it all together. Taste and adjust your spices if needed.
- Add the drained can of whole black olives. Mix them in gently as to not squish them.
- Put into a nice serving bowl and cover with plastic wrap or a cover and cool in the refrigerator for at least 1 to 2 hours.
- Before serving you can garnish with sliced spicy pickles, black olives and fresh parsley.
- Enjoy!
Notes
I enjoy my potato salad the day after it is made so as the spices get a chance to mingle more and the salad is cold.
