Ingredients3 lbs red potatoes, cubed1/2 cup sliced salad olives with minced pimentos1 tsp onion powder1 tsp garlic powder1 cup mayonnaise4 Tbsp yellow mustardSalt and black pepper, to taste5 hard-boiled eggsInstructions1. Prepare the PotatoesWash and cut the red potatoes into evenly sized cubes to ensure uniform cooking.Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.Bring to a boil, then simmer until the potatoes are fork-tender (about 10–15 minutes).Drain the potatoes and let them cool to room temperature.2. Make the DressingIn a large mixing bowl, combine:MayonnaiseMustardOnion powderGarlic powderSalad olives with pimentosSalt and pepper to tasteMix until well blended.3. Combine Potatoes and DressingAdd the cooled potatoes to the bowl with the dressing.Gently fold the ingredients together to coat the potatoes without breaking them apart.4. Add the Hard-Boiled EggsSlice 3 of the hard-boiled eggs and gently fold them into the salad.Slice the remaining 2 eggs and arrange them on top of the salad for garnish.Tips for Best ResultsCool the potatoes fully before adding the dressing to prevent the mayonnaise from separating.Use waxy potatoes like red or Yukon Gold—they hold their shape better than russets.Customize the flavor by adding chopped celery, green onions, or a dash of smoked paprika for color and depth.StorageStore in an airtight container in the refrigerator for up to 3 days. Best served chilled.
Robin’s Easy Potato Salad
