Ingredients for Anita's Potato Salad
- 5 pounds russet potatoes, peeled and cubed
- 8 large eggs, hard-boiled and chopped
- 1 tablespoon garlic salt
- 1 (10 ounce) jar sliced green olives, drained
- 2 cups mayonnaise (plus more for desired consistency)
- Salt to taste
- Pepper to taste
- 1 tablespoon white vinegar (optional)
- 1 teaspoon prepared yellow mustard (optional)
- 1/2 teaspoon celery salt (optional)
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How to Make Anita's Potato Salad
- Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat.
- Once boiling, immediately remove from heat, cover, and let sit for 12-15 minutes. This method ensures perfectly cooked eggs every time.
- While eggs are cooking, boil the cubed potatoes in salted water until tender (about 15-20 minutes). Drain well and let cool completely.
- Once the eggs are cool enough to handle, peel and chop them.
- In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs, sliced olives, and garlic salt.
- Stir in the mayonnaise, starting with 2 cups and adding more to reach your desired consistency. Mix gently until everything is well combined.
- Taste and adjust seasonings as needed. Add more garlic salt, salt, pepper, or a dash of mustard if desired.
- Serve immediately or chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
17g
Fat
18g
Carbs
14g
