Ingredients
| Â | 5 lbs potatoes peeled, boiled1 cup finely chopped celery
1/2 cup finely chopped sweet onions |
| Â | 1 dozen eggs hardboiled, sliced |
| Â | 2Â teaspoons Garlic Salt to taste2 teaspoons Celery Salt1 tsp dijon mustard
4 T pickle juice 4 T finely chopped dill pickles |
|  | 1 jar green olives, drained and chopped in slices |
|  | 2 -3 cups mayonnaise (to taste); Best Food’s Real |
Boil potatoes in jacket, drain and set aside to cool — when cooled, peel skins off and chop in a big bowl.
Boil Eggs – put eggs in cold water and bring pot to a boil – once the pot comes to a good boil, turn off heat and leave the pot on the burner – put a lid on pot after you turn off fire. Let the pot side on the burner for 20 minutes and the eggs should be done just right. Add ice cubes to water. This will allow you to peel shells from eggs easily, without sticking.
Cut up cooled potatoes in a big bowl, add the chopped hardboiled eggs, sliced olives, garlic salt to taste and 2-3 cups of Best Food’s real mayonnaise (to taste).
 One of my friends would always bring neighbor to our parties. The neighbor always bring Green Olive Potato salad. Excellent.
Mix Well — serve immediately or cover and keep in refrigerator until ready to eat.