Ingredients for Anita S Potato Salad
- 2 lbs Yukon Gold potatoes, peeled and cubed
- Egg
- 1 teaspoon garlic salt (or to taste)
- Green Olives
- Mayonnaise
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!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
17g
Fat
18g
Carbs
14g
