Potato Salad
from Cathy Kidd*

This is a easy one! It needs a day to sit for better taste!

10-12 Red Bliss potatoes, boiled & peeled (or for color leave the peels on!)
6 hard-boiled eggs, carefully shelled
3 tablespoons mayonnaise, plus additional if needed
1/2-1 teaspoon curry powder, plus additional to taste
Salt and Pepper to taste
1/2 cup black olives
1/2 cup cocktail olives (reserve 1 tablespoon of the brine)

Cut the potatoes and eggs into small chunks about a 1/2 inch square.
Put them in a bowl with the mayonnaise, curry powder, salt, pepper, olives,
and reserved brine and mix until well combined. If you find that the ingredients
aren't wet enough, you can add more mayonnaise — everything should hold
together nicely. Let stand overnight to give the ingredients a chance to marinate.
Taste the next day for seasoning. If necessary, add more curry powder, salt, or pepper.

* Cathy Kidd lives in Aquebogue with her husband, Jim, her three children, and labrador
retriever, Gus (among other creatures). In addition to being a fine cook and hostess,
she's an avid gardener. The family is originally from the great state of Minnesota.

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