Gramma Burgess's Potato Salad

1. 1

   Boil potatoes in salted water until done.

2. 2

   If you used Idaho, peel potatoes after cooked and cut into 3/4-inch cubes.

3. 3

   If you used red-skinned, leave the skins on and just cube.

4. 4

   Drain most of the juice from the olives.

5. 5

   I like to leave some of the juice because it adds saltiness to the salad.

6. 6

   Peel and chop eggs and green onions (the original recipe called for regular yellow onions, but I like green better because if you hafe leftovers, the yellow onion is way too strong the next day).

7. 7

   In a large bowl combine all ingredients.

8. 8

   I put approximately 1 cup of mayo because every time I make this I put a different amount of mayo, depending on how much potatoes I made, etc.

9. 9

   I usually just add a few beg globs of mayo and mix it in and then add more if it needs more.

10. 10

    Just add enough till it looks like -- well -- Potato Salad!

11. 11

    Taste and add more salt if needed.

12. 12

    You will be surprised at how much salt it needs.

13. 13

    Eat up!

* Per serving · 4 servings · Values may vary.

No additional tips available.