One my family’s favorite Easter tradition is actually eating mom's potato salad. Its a bit of a labor of love but totally worth it. This photo doesn’t do this dish justice. This is the "best" potato salad you will ever have the privilege to taste. And now I’m sharing this coveted recipe with you.
8-10 - medium, cooked, peeled, and cubed Russet potatoes
1 dozen of peeled, boiled and chopped eggs
15 oz (about half a jar)- Mayo
5 oz(about half a jar)- Sweet Relish
1 can of Medium Black Olives sliced
1/2 cup of diced onions
1 cup of chopped celery
1. In a large bowl gently add potatoes, eggs, olives, celery, and onions.
2. Stir in relish and mayo until mixed evenly.
3. Salt and pepper to taste. Cover and store in fridge.