Green Olive Potato Salad
Ingredients
- 5 pounds russet potatoes
- 5 hard boiled eggs, chopped
- 2 stalks celery, finely chopped
- 1 small bunch green onions, thinly sliced
- 1 5.75-ounce jar pimiento-stuffed olives, drained (reserve brine) and chopped
- 2 cups mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon cayenne pepper
- Salt and black pepper
Instructions
Scrub potatoes under cold water to remove any dirt. Place whole, unpeeled potatoes in a large pot; cover with cold water. Generously season water with salt. Bring potatoes to a boil. Reduce heat to simmer and cook, partially covered, until just fork tender, about 35-40 minutes. Drain potatoes. Once cool enough to handle, rub the skins off with your fingers; discard skins. Place potatoes in a large mixing bowl and mash to desired consistency. Add hard boiled eggs and next 6 ingredients (through cayenne). Stir in 6 tablespoons reserved olive brine and mix until thoroughly combined. Season to taste with salt and black pepper. Makes 6-8 servings.