Nannan's Potato Salad

READY IN: 1hr
SERVES: 20-25
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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