This recipe is one I got when I had been married just shy of a year. We had been invited to a church family's home for the 4th of July, and the hostess made this delicious potato salad. Kevin loved it so much, he asked me to get the recipe. Whenever I make potato salad, this is the recipe I use.
Russet Potatoes, peeled, cubed, and cooked until tender
Hard boiled eggs (1 to 1 1/2 per pound of potatoes)
Pickles (1/2 to 1 large pickle per pound of potatoes)
Drain and cool the potatoes. Sprinkle a light layer of onion salt and garlic salt onto the potatoes. Slice the olives into the potatoes, then grate the eggs and pickles into the potatoes also. Add some mayonnaise and mix. Keep adding mayonnaise until the mixture is coated and not dry. Taste the salad and make sure there is enough onion salt and garlic salt in it. Add more and mix if necessary.
I usually use about 8-10 potatoes, and 4-6 eggs. Instead of grating the eggs, I slice them both ways using an egg slicer. Kevin doesn't care for a lot of pickles, so I usually use just one small pickle. The onion salt and garlic salt are both important to this recipe, make sure you use both! Remember that you can always add more, but you can't take out what you've already put in! So season sparingly at first.
I made this while Kevin was in college, for a picnic with all the bus workers on our bus route. One of the guys told me it was the best potato salad ever, and that he liked it so much because it didn't have olives in it. His mom, apparently, always made potato salad with olives in it. I smiled and said thank you, looked at the salad he still had on his plate, noting that his salad did indeed have olives in it. I didn't want to disappoint him and tell him that mine had olives in it too. LOL