This Green Olive, Potato & Egg Salad is hearty, scrumptious, and easy to make! We love what the Castelvetrano Olives contribute to this recipe. These bright and buttery olives pair so well with the hard boiled eggs, potatoes, bacon, and salad greens. The salad dressing even uses the Castelvetrano Olive juice! Adding a bright pop of acidity to the creamy, Herbs de Provence-spiked and Champagne Mustard combination
2 tablespoons Gil’s Castelvetrano olive juice
1 tablespoon honey
1/2 teaspoons Big Sur Herbs de Provence
2/3 cup mayonnaise
1 tablespoon Gil’s Roasted Garlic Champagne Mustard
Pinch of black pepper
San Fran Sea Salt, to taste
4 hard boiled eggs, peeled and halved or quartered
10-12 each baby yellow potatoes, cooked and halved
4 slices of bacon, cooked and chopped
2 cups watercress or arugula
Place olive juice, honey, and herbs de Provence in a medium bowl, whisk to combine, and set aside to steep for 5 minutes. Add the mayo, mustard, and pepper, whisk to combine, and season to taste with salt. Cover and refrigerate until ready to serve.
Divide eggs, potatoes, bacon, olives, and greens between serving plates and drizzle with dressing before serving (you can also serve with dressing on the side).