Anita's Green Olive Potato Salad
The green olives make this salad special."I love this recipe. I make a half size recipe and use a bag of frozen cubed hash browns, microwaved until tender. I also add a little lemon juice and a half of a small onion finely diced to the dressing. I use Hellmans but I am sure that's a personal preference thing." - yayanana
Yield: 8 Ready in 45 minutes
favorite of 165 people 95 people want to try
Anita's Green Olive Potato Salad Preparation
Boil potatoes in jacket and set aside to cool -- when cooled, peel skins off and chop in a big bowl.
Boil Eggs - put eggs in cold water and bring pot to a boil - once the pot comes to a good boil, turn off heat and leave the pot on the burner - put a lid on pot after you turn off fire. Let the pot side on the burner for 20 minutes and the eggs should be done just right. Add ice cubes to water. This will allow you to peel shells from eggs easily, without sticking.
Cut up cooled potatoes in a big bowl, add the chopped hardboiled eggs, sliced olives, garlic salt to taste and 2-3 cups of Kraft real mayonnaise (to taste).
Mix Well -- serve immediately or cover and keep in refrigerator until ready to eat.
Favorite potato Salad. The green olives make it special.
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