Total Time
Prep 30 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. 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.
  2. Chill potatoes in the refrigerator, skin, and cube into large bowl.
  3. Pour entire contents of the jar of olives, chopped onions and mayonnaise in with the potatoes.
  4. Stir until the olive juice and mayo are well blended and the olives have begun breaking apart. Cover and chill for 1 hour.
  5. *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.
  6. She does swear the secret is Hellman's brand mayonnaise or a cheap brand which lends more creaminess to the recipe then flavor.


Most Helpful

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.

pamela t. December 15, 2008

This is the best potato salad I have ever tasted! I was looking for something that required few ingredients, but that I could make a large amount of, for a church potluck. Usually I don't like potato salad because of the massive amounts of onions/celery (whatever they put in!) I did finely chop the olives, and also added some pepper, but otherwise followed the recipe exactly. The olive juice gives a nice savoury background taste that compliments the salad perfectly, I think! I will definitely be making this one again!!!!! YUM :-)

TastyTreatsByCB November 01, 2008

I love potato salad with mayonaise, that's the only way our family will allow. Maybe it's a Texas thing, who knows. I only know my mom and grandmother always make it with mayo. I make a great potato salad, too but I'm always open to trying a different version. This one is great with the olives. I used green onions since I can't eat raw onions and I added some salt and pepper. I can't make anything without that. I did sort of break the olives up with my hands, just a little so they would not be whole but other than that followed the recipe. Thanks for sharing!

True Texas February 27, 2008

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