Three Olive Potato Salad

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In my family, potato salad was a main staple of every summertime event. I can still remember being barely able to see over the counter, watching my mother cube potatoes into a large bowl where she would eventually add lots of other ingredients, stir it together with a large wooden spoon (that I now have), and it would turn those potatoes into something magical. Sounds simple, right? Well...

When I married the late Mr. O-P, I had a rather rude awakening. I made the potato salad of my youth, and presented it to him. Apparently he and his family did things differently. They didn’t cube potatoes, they sliced them. He wasn’t happy with my efforts at all! It was then that I came to realize that, when it comes to potato salad, there are “slice people” and there are “cube people.” I, my friends, am a cube person. When you make this potato salad, feel free to slice them if you must, but do make this delicious version with three kinds of olives. Olive lover or not, you will love this intensely flavorful version, while maintaining its comfortable familiarity.

Three Olive Potato Salad

5 lbs. Melissa’s Baby Red Potatoes
1 c. chopped celery
1 c. chopped red onion
3 hard-boiled eggs, peeled and chopped
½ c. sliced black olives
½ c. sliced green olives stuffed with garlic
½ c. sliced Kalamata olives
½ c. chopped Melissa’s Red Bell Peppers
½ c. sweet pickle relish
½ c. chopped dill pickles
½ t. smoked paprika
2 T. stone ground mustard
2 T. apple cider vinegar
1/3 c. mayonnaise
Freshly ground black pepper, to taste

Place potatoes into a large pot of water and bring to a boil over high heat. Reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and cool.

Remove peel from potatoes, and cut into chunks. Place potatoes in a large bowl with remaining ingredients. Using a wooden spoon, stir to combine. If the potato salad is too dry, add additional mayonnaise and cider vinegar in equal portions.