Potato Salad (Ensalada de Papa)

Julie A. Robley

• 5 med. size potatoes, cut into 1/2-inch pieces
• 2 eggs, cut sm.
• 1/2 c. celery, sliced thin
• 1/4 c. carrots, shredded
• 1/4 onion, finely chopped
• 1/2 tsp. ground black pepper
• 1/2 tsp. salt
• 1 tsp. Hondashi (Bonito type soup stock)
• 1 to 1 1/4 c. mayonnaise (or amount desired)
• 1/2 can pitted olives

Boil potatoes until soft. Cool, peel and cut into pieces. Place into a large bowl. Boil eggs for 15 minutes. Remove shell and cut into small pieces. Add to potatoes. Add celery, carrots, onion, black pepper, salt, Hondashi, mayonnaise and olives. Mix gently but thoroughly. Refrigerate until ready to serve.