cups pitted olives, whole or 1 1/2 cups sliced olives
Serving Size: 1 (114) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 62 g43 %
Total Fat 6.9 g10 %
Saturated Fat 1.2 g5 %
Cholesterol 49.8 mg
Sodium 422 mg
Dietary Fiber 2.2 g8 %
Sugars 2.2 g8 %
Protein 3.3 g
In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don’t soak them.
When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
Fold in the whole or sliced olives, or use as a garnish. Chill.
NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.