Total Time
25mins
Prep 10 mins
Cook 15 mins

Grab the picnic basket, checkered blanket, and some fried chicken! This is the only potato salad that will ever hit my plate.

Ingredients Nutrition

Directions

  1. Boil potatoes in salted water until done.
  2. If you used Idaho, peel potatoes after cooked and cut into 3/4-inch cubes.
  3. If you used red-skinned, leave the skins on and just cube.
  4. Drain most of the juice from the olives. I like to leave some of the juice because it adds saltiness to the salad.
  5. Peel and chop eggs and green onions (the original recipe called for regular yellow onions, but I like green better because if you hafe leftovers, the yellow onion is way too strong the next day).
  6. In a large bowl combine all ingredients. I put approximately 1 cup of mayo because every time I make this I put a different amount of mayo, depending on how much potatoes I made, etc. I usually just add a few beg globs of mayo and mix it in and then add more if it needs more.
  7. Just add enough till it looks like -- well -- Potato Salad!
  8. Taste and add more salt if needed. You will be surprised at how much salt it needs.
  9. Eat up!

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