3 medium potatoes
3 tablespoons diced green onion
1 small stick celery
3 tablespoons sweet cucumber chips (pickles)
1/4 cup mayonnaise (or salad dressing)
1/2 teaspoon mustard
2 1/4 oz can diced black olives
1. Cook the potatoes until barely soft. Potatoes can be cooked on the stovetop or in the microwave. Place under cold water to cool.
2. Chop the green onions, celery, and pickles and place in a bowl.
3. Cut potatoes into bite-sized pieces (peeling is optional). Put the potatoes in a large bowl, add the vegetables, mayonnaise, and mustard and stir. Gently stir in the olives.
This recipe is courtesy of Everything but the Chef and is published with their permission. It has been tested by The Prepared Pantry.