Ingredients
- 48 ounces potatoes (6 large potatoes, peeled and cooked, or more)
- 108 to 120 grams green olives (18 to 20 stuffed green olives, sliced, more or less as desired)
- 1 1/2 ounces carrot (1/2 raw carrot, finely diced or coarse grated)
- 1 1/2 cups mayonnaise
- 2 teaspoons mustard
- 1 teaspoons cider vinegar
- 2 teaspoons olive juice
- Salt and pepper
- FOR EXTRAS
- Sliced onion rings
- Sliced green pepper strips
- Deviled eggs
How to Make
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Step 1: Boil potatoes till done; cool a little and dice into a large bowl.
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Step 2: In a bowl, mix the mayonnaise, mustard, olive juice, vinegar, salt and pepper, sliced olives, and carrot.
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Step 3: Mix the above into WARM (see note) potatoes slowly as I don't know how much you will need (if you have any dressing left over, make deviled eggs with it to put around the salad).
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Step 4: Put into a covered container and put thinly sliced onion rings and thinly sliced green pepper on top; refrigerate.
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NOTE: I found, during this past year (2011) while I was watching a cooking show on TV, that if you mix a potato salad while the potatoes are still warm, the dressing absorbs into the potato better. I tried it and it worked and now I will never do it any other way
We hope you enjoy this recipe!
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