Egg-and-Olive Potato Salad |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 1 |
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Ingredients:
3 1/2 pounds potatoes (about 4 large) |
1 teaspoon salt |
5 hard-cooked eggs, grated |
1 (7-oz.) jar pimiento-stuffed olives, drained and chopped |
1 large celery rib, diced |
1/2 small sweet onion, grated |
1 1/2 cups mayonnaise |
1/2 teaspoon pepper |
paprika (optional) |
Directions:
1. Peel potatoes, and cut into 1-inch cubes. Cook potatoes and salt in boiling water to cover in a Dutch oven 15 to 18 minutes or just until tender. Drain potatoes, and let cool 10 minutes.
2. Stir together eggs and next 5 ingredients in a large bowl. Add potatoes, and toss gently to coat. Cover and chill 2 hours. Sprinkle with paprika, if desired.
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