Michigan 
An American classic, the earliest written recipes for potato salad date to the mid-19th century. European immigrants brought various forms of potato salad to America, with German recipes favoring vinegar and other sour flavors like mustard. Using mayonnaise in potato salads became popular in the 1920s and 1930s, after bottled mayonnaise became available through brands like Hellman’s and Miracle Whip. The essential ingredients of celery and mayonnaise have appeared in potato salads for more than 100 years, and hard-boiled eggs are popular as well. Olive lovers will enjoy the bright salty flavor they bring to this recipe.
Recipe Servings: 4
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
15 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3½ lbs potatoes (about 4 large), peeled and cut into 1-inch cubes
- 1 tsp salt
- 5 hard-boiled eggs, chopped small
- 1 jar (7 oz) pimiento-stuffed olives, drained and chopped
- 1 large celery stalk, diced
- ½ small sweet onion, grated
- 1½ cups mayonnaise
- ½ tsp ground black pepper
- Paprika, to taste (optional)
Directions
- Bring a large pot of water to a boil and then add the potatoes and salt.
- Cook 15–18 minutes until tender. Drain and let cool for about 10 minutes.
- Stir together the eggs, olives, celery, onion, mayonnaise, and pepper in a large bowl.
- Add the potatoes and toss gently to coat.
- Chill in the refrigerator for 2 hours.
- Serve sprinkled with paprika if desired.
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