Wednesday, March 9, 2011

Kicking Potato Salad

This is not my Mom's potato salad. I have that recipe to share at a later date.  This potato salad gets it's kick from crab boil and green olives.  I have my one and only roommate to thank for this one.
  • 5 lb. bag of red potatoes
  • 3 T. concentrated liquid crab boil
  • 10 boiled eggs
  • ½ C. olive juice
  • 1 (16oz.) jar of green olives with pimentos
  • ½ T. kosher salt
  • ½ T. Tony Chachere Creole Seasoning
  • ¾ C. mayonnaise
  • 2 T. yellow mustard
  1. Boil potatoes with crab boil for 20 minutes on a rolling boil
  2. While the potatoes are boiling, boil the eggs
  3. Drain potatoes and place in a large mixing bowl
  4. Cut eggs into eighths and add to the mixing bowl
  5. Sprinkle salt and Tony’s on the eggs and potatoes
  6. Give the green olives a rough chop
  7. In a separate bowl, combine the mayo, olive juice, mustard, and the chopped olives
  8. Combine the wet ingredients with the eggs and potatoes
  9. Refrigerate overnight
 Tips and Tricks:
  • Do not use russet potatoes for this recipe.  You really need the texture of the red potatoes.
  • I like to add about ¼ C. of chopped chives.  I LOVE chives with potatoes.  Many people don’t, so that’s why I don’t include them when I am making this for a big group.
  • Boiling eggs that peel easy is a trick.  Click on my link in the ingredients list to find out MY tricks.


  1. I love all the tips and tricks you add! Those can make a difference!