After a rainy start to the 4th it cleared off and we were able to celebrate. A good time to make some potato salad to go along with some grilled burgers. Strawberry shortcake and watermelon for later and then some fireworks -- a great 4th of July.
4 very large Idaho baking potatoes
4 green onions
4 boiled eggs
1/2 cup chopped Spanish olives with pimento
Salt, pepper, garlic powder
1 cup mayonnaise
1/4 cup spicy brown mustard
Boil potatoes in skins until a knife goes through them. Set aside and cool. Boil eggs according to your own method. Set aside. In a large bowl, when cooled, peel potatoes and cut into chunks. Season liberally with salt, pepper, and garlic powder and stir. Add chopped eggs. Add green onions and olives. Mix mustard and mayonnaise together and add just a little olive juice to thin it out. Pour over potato mixture and mix well. Refrigerate.