Easy but excellent potato salad
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.
Pairs Well With
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!