I only sort of like potato salad. And by sort of, I mean, I like potato salad, but I don't eat the potatoes. Why not? Because I don't like potatoes. Though I do like well-seasoned hashbrowns with over easy eggs. Also, I may, on occasion, snag a soggy fry from my kids' Happy Meals or have a few bites of really cheesy scalloped potatoes or crispy tater tots, but other than that I don't like potatoes. No, I don't even like them in chip form.
So why did I make potato salad? Because it was the Fourth of July and my husband asked me to. We had baked baby back ribs, hotdogs in King's Hawaiian buns, grapes (because the two-year-old can't get enough), and potato salad.
It's not really a recipe, more like loose directions so just add amounts to your taste.
- Peel, cut, and boil russet potatoes until fork tender or whatever toothsomeness you like
- Drain and cool potatoes (I stuck mine in the freezer)
- Mix with salt, black pepper, chopped olives, chopped parsley, finely minced onion, mayonnaise, and chopped hard boiled eggs (I used one egg for each medium potato)
- Sprinkle with paprika and garnish with parsley and sliced olives