5 lbs. red potatoes (or 7 lbs new red potatoes...they're smaller), chopped to your taste as to size of chop
mayonnaise and yellow mustard (see note below)
12 manzanilla olives w/pimiento, diced
16 largish dill pickle slices
salt and ground pepper to taste
Traditionally, you peel and boil the potatoes. I do neither; leave the skin on when you chop them. Fry the chopped potatoes in a little butter or oil (butter is better) until lightly browned.
Drain the potatoes on a paper towel, then place in a large bowl. Add mayo, mustard, diced olives, diced pickles, pepper and salt. Toss or mix well, and refrigerate for 20 minutes at least, covered.
Note 1: Mustard has quite a bit of salt.
Note 2: Everyone is different. I like a ratio of 5 mayo to 2 mustard. Try 5 tsp/2 tsp at first, then, if you want a wetter potato salad, do it again.
Note 3: Potatoes being potatoes, I use the pepper rather freely, the salt rather sparingly. Can't give you tsp measurement, I count "shakes", sorry.
Note 4: If you have Emerilistic tendencies, you can always substitute crushed red pepper for the black pepper. Or mix them.
Serves 10-12 normal people, or 5-7 SAJs (g!)
Nappy noshing!
Sometimes I like to leave skin on, too; especially if I’m using the little red potatoes.