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The Best Potato Salad

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Ingredients
  

  • 3 lbs of russet potatoes (about 8 small russet potatoes), peeled and cut into one inch cubes
  • 1 cup of mayo
  • 2 tbsp of mustard
  • 6 pickle spears, diced
  • 1/2 of red onion, minced
  • 1 2.25 oz can sliced black olives
  • salt and pepper

Instructions
 

  • Add cubed and peeled potatoes to a large pot and cover potatoes with cold water.
  • Place potatoes on stove over high heat and bring to a boil. Boil potatoes until they are fork tender, about 20 minutes. 
  • Once potatoes are fork tender, drain and add to a large mixing bowl. 
  • Add mayo, mustard, olives, pickles and onions to bowl with potatoes. Fold ingredients in until the potato salad is combined. Season with salt and pepper to taste. 
  • Eat warm or put in the refrigerator to cool for a couple hours.