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Potato, Egg & Olive Salad

15 Minutes
15 Min Prep
15 Min Cook
Sliced pitted black olives add great flavor—not to mention a dramatic look—to this zesty egg-and-potato salad.
What You Need
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12 servings
Original recipe yields 12 servings
1-1/2 lb. red potatoes, cooked, cut into 1/2-inch-thick slices
3 hard-cooked egg s, 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
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Let's Make It
1
Arrange sliced potatoes and eggs on serving platter.
2
Sprinkle with olives, cheese and parsley.
3
Drizzle with dressing.
Kitchen 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.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 290mg
13%
Total Carbohydrates 12g
4%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 5g
10%
Vitamin A
4%
Vitamin C
15%
Calcium
8%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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