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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.
15 min
15 min
12 servings, 1/2 cup each
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What You Need

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