Maw Maw's Baton Rouge Potato Salad

 

Best ever. The only potato salad recipe you will ever need! I cut this recipe in half and it still make a lot!

1 5lb bag russet potatoes chopped in 1/2-inch cubes

1 dozen boiled eggs, save two to cut in half for the top, chop the rest

1 jar of Blue-Plate Mayo (Yes, the ENTIRE jar!) 

1 jar of Zatarain's Stuffed Olives (drained), save 10-14 whole, chop the rest. Regular pimento stuffed green olives work great too.

1 chopped white onion

Salt, Pepper, Cajun Seasoning, Onion Powder, Garlic Powder to taste (with a half recipe I use a half teaspoon of each).

**NO MUSTARD** In case you were wondering if I had left it out! Nope, this recipe does NOT need it.

Place potatoes in a pot and cover until 2 inches of water on top. Bring to boil. This is important so that the warming pot cooks the potatoes at different times. It gives you varied potato textures! 

Boil the eggs 

While these are boiling, chop the onions and olives. (For half recipe have equal portions of onions and olives). Save some olives whole for the topping. About 12-14. 

When you can pierce the potatoes with a fork until tender, remove from heat and drain. Let cool for 20 minutes. This is important. If you mix your potato salad when your potatoes are steaming hot, you're going to end up with fluffy potato salad. This one is meant to be chunky. I think to go with those olives. Maw Maw Freeland was so smart!

Remove eggs from heat after boiling. Cool with ice water. Peel. Reserve two eggs and cut them in half to put on top. Peel and chop the rest. 

In a large mixing bowl, add cooled potatoes. Add the jar of mayo on top. Put your seasonings on top of the mayo. This is another trick because it helps seasonings spread out easier throughout. Add eggs, chopped olives and onions and then stir. 

Once it is all mixed, top with halved eggs and whole olives. Sprinkle paprika on top to finish.