Nannan's Potato Salad
photo by True Texas
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
1 enormous bowl
- Serves:
- 20-25
ingredients
- 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
- 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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Reviews
-
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 :-)
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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!
RECIPE SUBMITTED BY
Yay! We're finally back home in Texas! I just graduated from Le Cordon Bleu, in Scottsdale, AZ and couldn't be happier about being home! Right now I work dinner time at Las Canarias, at "La Mansion", on the Riverwalk when I'm not studying culinary anthropology and hanging out with my gorgeous hubby Dereck. I love recipezaar, and it makes my day everytime I get a comment about how someone enjoyed making one of my dishes for their family. I can't think of anything cooler than that!