5 Potatoes (boil till tender)
5 Eggs (hard boiled)
Pimentos (1/4 cups diced)
Olives (1/4 cup diced)
Relish (1/4 cup diced)
Mayo (1 1/2 cups)
Salt & Pepper to taste
There are so many variations of potato salad that I really don't know which one to put on. This one has to be the one that strikes my taste buds the most. Enjoy!
Some people ask me, "What's the ratio of eggs to potatoes?" Not sure I normally use one egg to every potato (10 potatoes, 10 eggs), but hey that's just me. Remember as you increase the amount of potatoes you will also have to increase the amount of other ingredients listed.
On another note, I prefer using the canned or bottled variety when it comes to pimentos, olives and relish (POR). Why? Simple my friend, convenience! Simple, Easy and already diced.
Not a fan of one or all of the additions (POR), then don't include it or them. No big deal!
Next item on the list, salt. Now I've heard many say "You put salt in your potato salad!" If you don't like salt in your potato salad. Don't put salt. Easy! But salt makes it so much better.
Cut potatoes and eggs into cubes. Place into large container add pimentos, olives and relish. Mix well. Add salt and black pepper to taste. Add mayo. Mix one last time so that the mayo is properly distributed. I caution you not to mix the potatoes too much or else you end up mashing them.
That's it! I hope you enjoy the recipe!
If you'd like, you can save one or two of the yolk portions from the already hard boiled eggs and grate them over the potato salad. (Smooth the surface of the potato salad out first before you begin grating).