Anita's Green Olive Potato Salad

1. 1

   Boil potatoes in jacket and set aside to cool -- when cooled, peel skins off and chop in a big bowl.

2. 2

   Boil Eggs - put eggs in cold water and bring pot to a boil - once the pot comes to a good boil, turn off heat and leave the pot on the burner - put a lid on pot after you turn off fire.

3. 3

   Let the pot side on the burner for 20 minutes and the eggs should be done just right.

4. 4

   Add ice cubes to water.

5. 5

   This will allow you to peel shells from eggs easily, without sticking.

6. 6

   Cut up cooled potatoes in a big bowl, add the chopped hardboiled eggs, sliced olives, garlic salt to taste and 2-3 cups of Kraft real mayonnaise (to taste).

7. 7

   Mix Well -- serve immediately or cover and keep in refrigerator until ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.