Tasty potato salad with sun-dried tomatoes, eggs and olives. I love potato salads; they are the ultimate dinner-saver recipes — light and flavorful, and loved by everyone, just like tuna potato salad or summer potato salad or even Eolian-style potato salad. Do you also love recipes with potatoes and especially potato salads? Then let’s go to the kitchen, because this boiled potato salad with sun-dried tomatoes, hard-boiled eggs and olives is a vegetarian main course and a complete one-dish meal that will surprise you with its flavor, aroma and deliciousness! Ready? Let’s head to the kitchen, but before you start cooking, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Do you like potato salads? Take a look at:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the tasty potato salad
- 1 lb 5 oz potatoes
- 2 oz Taggiasca olives (in oil)
- 3.5 oz sun-dried tomatoes (in oil)
- 4 hard-boiled eggs
- to taste salt
- to taste extra virgin olive oil
- 2 tablespoons white wine vinegar
- to taste parsley
- to taste black pepper
Tools
- Bowl
Steps to make the tasty potato salad
Let’s start by cooking the potatoes.
Place the washed potatoes in a large pot, cover with water, season with salt and bring to a boil. Cook for about 35 minutes or until a fork pierces them easily and they are tender. Drain and let them cool, then put them in the fridge for about 1 hour so that when you cut them they will be cold and firm.
Or do as I do: place them in a bowl after washing, pour in half a glass of water and cover tightly with plastic wrap. Cook in the microwave at 750W for 20 minutes, then remove and let cool as well.
Peel the cold potatoes and cut them into chunks, then add the olives,
the sun-dried tomatoes drained and cut into pieces, 3 of the hard-boiled eggs peeled and chopped,
salt, oil, pepper, vinegar and chopped parsley. Mix everything and the tasty potato salad is ready to be enjoyed.
Serve it cold or at room temperature; in any case it will be delicious!
Consume the salad within 24 hours and store it in the refrigerator in a tightly sealed container.
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