• Cooking Time: 25
  • Servings: 10-12
  • Preparation Time: 10


I was always looking for a great potato salad, adding more, when I finally realized that as a purist, what I really wanted was less - this potato salad has very few ingredients, but is consistently good and great as leftovers!


  • 5 large russet potatoes, cleaned, poked with fork, and wrapped with saran wrap
  • 1 12 oz can sliced olives, drained
  • 4 stalks celery diced
  • 1 cup mayo
  • 3 hard boiled eggs, chopped
  • salt and pepper to taste


  • Cook potatoes in microwave - times will vary depending on size, I start with 2 of them and cook on high for 5 minutes.
  • Rotate potatoes cooking through until they are soft to the touch (use pot holders - these suckers are going to be hot!)
  • In large bowl, mix olives, celery, mayo, and eggs.
  • Once potatoes are cooked, cut through saran wrap and potato peel, using knife to peel off skin and saran wrap at same time.
  • Cut potatoes into slices, then quarter (if potatoes are especially big, cut slices in half then make as many additional perpendicular cuts to make large bite size pieces)
  • Lightly fold in potatoes with rest of ingredients, they will break up some, which is why I like to originally cut them into larger than normal pieces to begin with.
  • Serve warm, or you can refrigerate and serve cold.

Categories: Potato 
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