Mary’s Potato Salad

 

  • 5 medium russet potatoes, peeled and cubed (4 cups)
  • ~1/2 cup mayonnaise
  • ~2/3 cup celery, finely diced
  • ~2/3 cup onion, finely diced
  • 3 hard boiled eggs, diced
  • ~1/4 cup green olives, optional
  • 1 1/2 teaspoon salt

Boil diced potatoes until fork tender. Add mayonnaise to warm potatoes, then add celery, onion, eggs, green olives and seasonings; mix carefully. Chill 4 hours. 

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