Olive Potato Salad

5 pounds small red potatoes

1 medium green bell pepper

1 medium red bell pepper

6 hard boiled eggs

20 green olives with pimentos

low fat mayo



Boil potatoes in their skins until barely tender.

Meanwhile, dice peppers, eggs, and olives.

Drain potatoes and let them cool.

Cut potatoes into chunks, leaving skins on for vitamins.

Gently mix all ingredients except paprika.

Sprinkle potato salad with paprika.

Serve immediately, or chill until ready to eat.

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