For years folks have declared my potato salad the best they've ever had.  Although a simple recipe, it is chock full of flavor and the perfect compliment to any summer meal!  I like to serve it along side spicy Italian sausage and green peppers, served on Italian bread, corn on the cob and fresh green bean salad.  A tall glass of sweet tea makes the meal, and if there's room, fresh strawberry shortcake!  This meal is one of my family's favorite! 

This page is dedicated to the potato salad recipe.  I hope you and your family will enjoy every mouthful and that it will become a family favorite of yours as well!

5 lbs. Russet potatoes, peeled

1/2 head of celery, chopped (include the leaves)

2 cups of mayonnaise (more or less, depending on your personal tastes)

2 tsp salt

1/2 of a 7oz jar of spanish olives, including juice

6 hard boiled eggs

Paprika

Wash and peel the potaoes. Place potatoes in large pot and cover with water; bring to a boil.  Boil potatoes for 20 minutes, or until potatoes are tender.  Drain potatoes, and dice.  In large mixing bowl, add diced potatoes, mayo, salt, celery, and sliced olives.  Pour olive juice over mixture.  Mix well.  Dice the 5 of the 6 hard boiled eggs, and add to mixture.  Mix all ingredients well.  If desired, transfer salad to a clean bowl, garnish with remaining hard bolied egg, thinly sliced.  Sprinkle paprika over salad before serving.  Serves 8.