5 potatoes, boiled, peeled, and cut into pieces
4 hard-boiled eggs, cut into small pieces
½ cup chopped onions (I slightly cook them in the microwave
so they’re not crunchy)
½ can black olives, sliced (or small can of sliced olives)
¼ cup mayonnaise
1 tablespoon mustard
1 tsp. salt
Ground black pepper to taste
1.
Bring a large pot of
salted water to a boil. Add potatoes and cook until tender but still firm,
about 15 minutes. Drain, cool, peel and chop.
2.
Place eggs in a
saucepan and cover with cold water. Bring water to a boil; cover, remove from
heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot
water, cool, peel and chop.
3.
In a large bowl,
combine the potatoes, eggs, onion, olives, mayonnaise, mustard, salt, and pepper.
Mix together well and refrigerate until chilled.
4.
If you wish, garnish
top of salad with a sliced boiled egg and sprinkle with paprika.
I usually double this recipe. Add more mayonnaise and
mustard for a creamier salad.
