Chicken and Potato Salad with Olive Mayonnaise

  • Active Time 15m
  • Total Time 2h 25m

Makes 4 servings

If you prefer a milder flavor, use ripe black olives instead of green olives. Liquid egg product is available in cartons in the freezer or refrigerator section of most supermarkets.


  • For the Mayonnaise:
  • One 4 ounce jar pitted green olives, drained
  • 1/4 cup refrigerated or thawed frozen egg product
  • 2 tablespoons lemon juice
  • 1 clove garlic, peeled
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 cup salad oil
  • For the Salad:
  • 1 pound whole tiny new potatoes
  • 2 cups cooked chicken cut into 3/4-inch cubes
  • 1/2 cup finely chopped red sweet pepper
  • 1/4 cup finely chopped green onion
  • Lettuce leaves


In a food processor bowl or blender container combine olives, egg product, lemon juice, garlic, mustard, salt, and ground red pepper. Process or blend till olives are puréed. with the processor or blender running, add oil in a thin, steady stream. (When necessary, stop the machine and use a rubber spatula to clean the sides of the bowl.) Set aside 1 cup of the mayonnaise. Cover and store remaining mayonnaise in the refrigerator for up to 2 weeks.

Cut unpeeled potatoes into quarters. In a medium saucepan cook potatoes, covered, in a small amount of boiling lightly salted water for 10-15 minutes or till tender; drain. In a large mixing bowl stir together potatoes, the 1 cup olive mayonnaise, the cooked chicken, red sweet pepper, and green onion. Cover and chill for at least 2 hours. Serve on lettuce leaves.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2279

nutrition information per serving

739 calories; 63g total fat; 120mg cholesterol; 897mg sodium; 18g carbohydrates; 3g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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