Potato-Mac Salad - Salads | Michele Anna Jordan

Ingredients

• Kosher salt
• 1 pound elbow macaroni
• 3 large (about 2 1/2 pounds) potatoes, washed, peeled and cut into 1/2-inch dice
• 1 onion, cut into small dice
• 4 celery stalks, cut into small dice
• 1 cup California black olives, chopped
• 6 hard-cooked eggs, peeled and cut into quarters
• 3 cups Best Foods mayonnaise, plus more as needed
• Black pepper in a mill