Perfect Summer Potato Salad Recipe
Prep time
Cook time
Total time
This potato salad recipe is a perfect side dish for a summer bbq at the park or in the backyard. This goes well with most grilled meats or even on its own.
Recipe type: Side Dish
Cuisine: North American
Serves: 6 servings
  • 4 lbs white potatoes peeled and chopped
  • 2 tsp salt (for boiling water)
  • 5 large eggs (1 egg will be for used for garnish)
  • 1 cup red bell peppers diced (about one small to medium pepper)
  • ¼ cup fresh parsley chopped
  • ½ cup green olives pitted and chopped
  • 1 cup mayonnaise (I prefer Hellman's with olive oil (not being paid to say this), but others will also work)
  • ½ tsp black pepper freshly ground
  • ½ tsp salt
  1. In a large pot, boil the potatoes and eggs (water should cover the potatoes by 2 or three inches) with the 2 tsp of salt.
  2. Potatoes are ready when tender. To test, poke with a fork. The potato should be tender and break apart easily (careful not to over cook them so that they still hold their shape).
  3. While the potatoes are boiling, dice the pepper and chop the parsley and olives.
  4. Once the potatoes are boiled, place them in a colander in a sink to remove the water (let sit for 5 minutes).
  5. While the potatoes are in the colander, move the eggs to a small bowl and run cold water over them to cool them off. Once they're ready to be handled by hand, peel the boiled eggs.
  6. In a large bowl, place the potatoes, peppers, parsley, olives, mayo, and 4 crumbled eggs.
  7. Sprinkle the ½ tsp salt and pepper evenly over the ingredients and mix gently, being careful not to break the potatoes too much.
  8. Move the mixture to a serving dish and garnish with the remaining egg sliced in wheels plus some fresh parsley sprigs. (note: parsley tastes great with this salad so it's more than just a garnish!).
Recipe by Photos & Food at