Description
My mother’s potato salad — chunky and flavorful — a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty.
Ingredients
- 5 pounds whole russet potatoes
- 5 eggs
- 1 ½ cups mayonnaise (such as Hellman’s®)
- 2 tablespoons prepared yellow mustard (such as French’s®)
- 1 small onion, chopped
- 3 stalks celery, chopped
- 7 sweet gherkins, chopped
- 25 pimento-stuffed green olives, sliced
- 1 pinch salt to taste
- 1 green bell pepper, sliced (Optional)
Instructions
- Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat
- then reduce heat to medium-low
- cover
- and simmer until tender
- about 20 minutes.
- Drain potatoes and and allow to steam dry for a minute or two. Allow to cool
- then peel and cut into cubes.
- Place eggs in a saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling
- remove from the heat and let eggs stand in the hot water for 15 minutes.
- Pour out the hot water
- then cool eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
- Mix mayonnaise and mustard together in a bowl. In a large salad bowl
- lightly mix together potatoes
- eggs
- onion
- celery
- sweet gherkins
- and olives until thoroughly combined.
- Pour mayonnaise dressing over the salad
- and gently toss gain to coat the ingredients with dressing. Season to taste with salt
- and top the salad with slices of green pepper and reserved egg slice in the center for garnish.
- Chill until ready to serve.
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 2 hrs 35 mins
Servings: 10