Egg and Olive Potato Salad

By suecreate

Great for summer suppers!

Ingredients

• 3 1/2 lbs potatoes
• 1 tsp salt
• 5 hard cooked eggs, grated
• 7 oz jar pimiento stuffed olives, drained and chopped
• large celery rib, diced
• 1/2 small sweet onion, grated
• 1 1/2 cups mayonnaise
• 1/2 tsp pepper

Details

Servings 8

Preparation

Step 1

Peel potatoes, and cut into 1 inch cubes. Cook potatoes and salt in boilikng water to cover for 15 minutes or until tender. Drain potatoes, and let cool 10 minutes.

Stir together eggs and next 5 ingredients in a large bowl. Add potatoes and toss getnly to coat. Cover and chill 2 hours. Sprinkle with paprika.