Potato Salad

Recipe: My Kitchen Cafe

A different kind of salad than I grew up with, but delicious none-the-less. A simple salad with lots of flavor.

Dressing:
2 cups mayonnaise
4 tablespoons powdered buttermilk
2/3 cup water OR 2/3 cup fresh buttermilk
1 1/2 teaspoon dried parsley
1 teaspoon salt
1 1/2 teaspoons minced dried onions
1 1/2 teaspoons garlic salt
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 tablespoons mustard

Shake in jar or blend in blender until all ingredients are combined.

Salad:
5 pounds potatoes (red preferred)
1 cup sliced olives
10 hard-boiled eggs, diced

Peel, dice, and boil potatoes until tender but not mushy Drain potatoes well and pour into large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired "dressing-level" is reached. Make salad the night before and pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, add the rest of the dressing and mix until it looks right.