EGG AND OLIVE POTATO SALAD

3 1/2 lbs. potatoes (about 4 large)
1 tsp. salt
5 hard cooked eggs, grated
1 (7 oz) jar pimiento stuffed olives, drained and chopped
1 large celery rib, diced
1/2 small sweet onion, grated
1 1/2 cups mayonnaise
1/2 tsp. pepper
Paprika (optional garnish)

Peel potatoes and cut into 1-inch cubes. Cook potatoes and salt in boiling water to cover in a Dutch oven 15 to 18 minutes or just until tender. Drain potatoes and let cool 10 minutes.

Stir together eggs and next 5 ingredients in a large bowl. Add potatoes and toss gently to coat. Cover and chill 2 hours.

Sprinkle with paprika if desired.

Makes 8 servings
Adapted from source: Southern Living