A potato salad recipe passed down from Max's grandma to his mom, and now to us
Wash and dice potatoes and throw them in a pot. Just barely cover them with water. Salt the water (roughly a tbsp). Put the pot on to boil, then cover and simmer for 10-15 minutes or until the potatoes are tender. Set the potatoes aside until they're cool to the touch (about an hour).
Hard-boil the eggs. When they're done, put them in cold water for 10-15 minutes. Remove the shells and dice them up.
While the potatoes and eggs are cooking, dice the green onions, pickle, celery, and black olives.
Combine all of the ingredients. The potatoes will mash a bit as you stir the salad; that's supposed to happen and makes for the best final texture. Refrigerate until ready to use.
White potatoes can be used instead of russets.