Back in the day before I was tall enough so that my parents could set me on a milk crate to dive in the ice cream coffin freezer to scoop cones for our hotel guests, they would send me to my Vermont relatives for two weeks of a Green Mountain State summer. My Aunt Alta would organize trips to Peacham Pond, putting together a great picnic lunch we could have on the little sandy beach. She made an egg salad with olives that I simply adored. Her version was simple - eggs, mayonnaise, and black olives from the can. This is a paean to her delicious yet simple salad.

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