Recipe by Grimm's Restaurant Tales
This no-mustard potato salad had been at every family functions/ birthday party/ church picnic I can remember. I think the mystery flavor comes from using the olive juice along with the olives.
Top Review by pamela t.
This was very good, abbeit salty. I do love the addition of the olives, but next time I will use fewer and chop them up. I also tasted this and had to add about 1/4 C yellow mustard--just my taste preference. thanks for sharing Nannan's salad.
- 5 lbs potatoes
- 1 (10 ounce) jar pimento-stuffed green olives
- 1 small onion, finely chopped
- 30 ounces Hellmann's mayonnaise
- 3 -4 hard-boiled eggs, totally (optional)
Directions See How It's Made
- To hasten cooking time in a busy holiday kitchen I boil the potatoes in their skin in a pressure cooker. You can boil them in a large pot with a lid if you don't have one.
- Chill potatoes in the refrigerator, skin, and cube into large bowl.
- Pour entire contents of the jar of olives, chopped onions and mayonnaise in with the potatoes.
- Stir until the olive juice and mayo are well blended and the olives have begun breaking apart. Cover and chill for 1 hour.
- *As Nannan was orating this recipe to me I was shocked at how much mayonnaise she used -- but here in Texas I should have known that most of the old timers seldom consider cholesterol. Unfortunately they usually make the best food so I'll keep using a "tub" of mayo when I make this, and you can feel free to use less if you like.
- She does swear the secret is Hellman's brand mayonnaise or a cheap brand which lends more creaminess to the recipe then flavor.