Instructions
1. Prepare the Potatoes
Wash 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 Dressing
In a large mixing bowl, combine:
Mayonnaise
Mustard
Onion powder
Garlic powder
Salad olives with pimentos
Salt and pepper to taste
Mix until well blended.
3. Combine Potatoes and Dressing
Add 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 Eggs
Slice 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 Results
Cool 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.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Best served chilled.
