1 ½teaspoonsminced dried onions or 1 teaspoon onion powder
1teaspoonground black pepper
5poundspotatoes (see note)
1 (15-ounce)canolives, cut in half
10dicedhard-boiled eggs (see note)
For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl.
Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight.
Before serving the next day, I add the rest of the dressing and mix until it looks just right. Most importantly be sure and taste so you can add extra salt and pepper to taste!
Salt: the salt amounts in this recipe may vary if you boil your potatoes with salt so make sure you taste along the way so the salad isn't too salty (or under salted)!Eggs: for perfect, easy-peel hard-boiled eggs, check out this post (even works for fresh eggs!).Potatoes: I prefer to use red potatoes or yukon gold potatoes because I like their firm non-grainy texture, but russet potatoes work as well.Mayo: I use Best Foods/Hellmans Light Mayo with great results.