Hey everyone, first post on this here forum. I had to jump in on the tater salad/olive thing. My grandmother's recipe is very similar except she used sweet pickle relish (that she made, but jarred is fine) and green olives with pimento. Then the last thing was if it was being served with Q, she would add a little of what ever Q sauce was being used. She would serve it warm or room temp. IMHO it was always better the next day cold (if any was left).