While there’s no doubt that fans adore Dolly Parton‘s songs, they also appreciate her recipes. Indeed, this is one country music star who knows a thing or two about good food. That’s why you’ll likely be interested to find out how to make what she’s deemed her “country potato salad,” according to Parade.
Yes, we know that potato salad doesn’t seem like the most exciting dish, and you may already have your own recipe. However, you’ll still surely want to try Parton’s version when you discover the surprising ingredient she includes.
Dolly’s Potato Salad Features ‘an Unexpected Addition’ for a Tangy Touch
GettyWhen it comes to prepping to make Parton’s “country potato salad” — which comes from her “Dollywood” cookbook — you’ll want to gather “many of the usual suspects: potatoes, onion, green pepper (a somewhat divisive addition, but still classic), celery, sweet pickles, hard-boiled eggs, mayonnaise, mustard and salt and pepper,” Parade explains.
However, Parade also notes that this version of Parton’s potato salad recipe features “an unexpected addition at the bottom of the list that piqued our curiosity: stuffed Spanish olives.”
Canva“Stuffed Spanish olives are the large green pimento-stuffed olives that you see in jars at the grocery store — and they’re a classic cocktail garnish, especially in martinis,” per Parade. “They’re tangy with a meaty texture. We find that the flavor of the pimento kind of blends in with the olive, but it adds a nice pop of color.”
“The olives bring a nice acidic brightness to potato salad, helping to offset the richness of the mayo,” Parade points out. “They also add some color and texture to the dish and are sure to get your guests talking because you don’t often see them outside the bar these days. By adding a hint of flavor from left field, Parton’s recipe offers a unique twist on one of the most classic side dishes. It’s simple, elegant and smart — just like Dolly herself.”
How to Make Dolly Parton’s ‘Country Potato Salad’
CanvaFor those who want to give Parton’s “country potato salad” a try, here’s what you’ll need:
- 4 Medium-Sized Potatoes
- Onions
- Green Peppers
- Celery
- Sweet Pickles
- 4 Eggs
- Mayonnaise
- Mustard
- Pimento-Stuffed Spanish Green Olives
- Salt & Pepper
First, you’ll want to grab the potatoes and “place them in a pot of cool water seasoned with salt,” Parade notes. “Bring the pot to a boil and cook until the potatoes are tender. Drain and let the potatoes cool down before chopping.”
While the potatoes are cooling, you might want to take this time to dice the onions, chop up some green peppers as well as celery and sweet pickles. You’ll also want to hard-boil the eggs.
CanvaOnce your potatoes have cooled, cut them into cubes that are on the smaller side, and season them to taste.
Now, pop in the onions, green peppers, celery, sweet pickles and hard-boiled eggs, as well as one teaspoon of mustard and three tablespoons of mayo.
Give the ingredients a good mix.
As for the olives, Parade points out that Parton “instructs cooks to serve the potato salad cold, but she doesn’t tell you exactly what to do with the stuffed Spanish olives.” So what should you do? Well, “[i]f you have olive-loving guests, you can chop them up and fold them into the salad. If you’re not sure if everyone at the party is pro-olive, you can arrange them on top and let people choose their own potato salad adventure.”
