Simply Delicious Potato Salad
This simply delicious potato salad is creamy and fresh with an unexpected twist. Pimento stuffed green olives add a big punch of flavor that makes this recipe a winner!
Equipment
- 2 stove top pans
- Large Mixing Bowl
- Large Strainer
Ingredients
- 3 lbs. White potatoes
- 3-4 Hard boiled eggs
- 1/3-1/2 cup Pimento stuffed green olives
- 1 cup Mayonaise
- Salt and pepper to taste
- Sprinkle paprika over the top
Instructions
Cooking the Potatoes
- Place potatoes, skin on in a large pan.
- Cover with enough water so that water line is about 1 inch above potato line, add one teaspoon of salt and bring to a boil.
- Simmer for 20-30 minutes until cooked. To test, insert a knife to see if tender. Make sure potatoes are thoroughly cooked.
- Once cooked, remove from heat, strain and let cool.
- Refrigerate for several hours.
Boiling the eggs
- Place eggs in a medium sized pan, cover completely with water.
- Bring eggs to a boil.
- Turn off heat, cover pan with lid, and let stand for 10-12 minutes.
- Remove from stove top and run under cold water. This helps to stop the cooking.
- Fill pan with ice cubes, add a 1/4 cup of water and let chill for about 10-15 minutes.
- Refrigerate for several hours.
Assembling the Potato Salad
- Peel refrigerated potatoes and cut into cubes, place into a large mixing bowl.
- Remove the shells from the eggs and dice.
- Cut the olives into slices.
- Add mayonnaise and salt and pepper to taste.
- Mix well with a spoon.
- Sprinkle paprika over the top for a nice smoky flavor.
- Refrigerate for 2-3 hours (the longer the better; make it a day ahead of serving for even better results).
