Mama Judy's Potato Salad

4 large russet potatoes, cooked in skins
6 hard boiled eggs, roughly chopped
1 onion, chopped small
1 can small black pitted olives, drained well
2 cups mayonnaise (maybe more maybe less)

While potatoes are boiling, cook your eggs and chop them roughly, chop the onion, and drain the olives.

When potatoes are done, drain them and peel them while they are hot (I use a dish towel to hold potatoes while I peel). Put whole or broken potatoes back into pan and with a sharp knife cut them while in the pan roughly. Add the onions to chipped potatoes and let flavors mingle for about 15 minutes. Add eggs and olives (I pat these dry).

Stir together and add mayonnaise until it's the texture you like, salt & pepper to taste & ENJOY!

This is a wonderful potato salad that I have won raves over for the past 40 yrs. It is the quickest & easiest one I know of. You can omit the olives if you choose and also cut back on the amount of eggs ..it will be a hit. My favorite way to serve it is room temp. About an hour or 2 after making it. I have been cooking for family & friends for yrs and this is one of my staples).