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Salads & sides

Potato, Egg & Olive Salad

Potato, Egg & Olive Salad recipe
photo by:kraft
Sliced pitted black olives add great flavor—not to mention a dramatic look—to this zesty egg-and-potato salad.
time
prep:
15 min
total:
15 min
servings
total:
12 servings, 1/2 cup each
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What You Need

1-1/2
lb.  red potatoes, cooked, cut into 1/2-inch-thick slices
3
 hard-cooked eggs, sliced
1/4
cup  sliced pitted black olives
1
cup  KRAFT Shredded Monterey Jack Cheese
1
Tbsp.  chopped fresh parsley
1/2
cup  KRAFT Zesty Italian Dressing

Make It

ARRANGE sliced potatoes and eggs on serving platter.

SPRINKLE with olives, cheese and parsley.

DRIZZLE with dressing.

Kraft Kitchens Tips

How to Hard-Cook Eggs
Place eggs in single layer in saucepan. Add enough water to saucepan to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat. Let stand 20 min., then immediately add eggs to bowl of ice water. Let stand until eggs are completely cooled, changing water as necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
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