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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (463g)|
|Recipe Makes: 8|
|Calories from Fat: 428 (56%)|
|Amt Per Serving||% DV|
|Total Fat 47.5g||63 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 162.8mg||50 %|
|Sodium 2267.6mg||78 %|
|Potassium 1244.9mg||33 %|
|Total Carbohydrate 78.5g||23 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 71.3g|
|Protein 11g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 765
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