My mother's potato salad — chunky and flavorful — is a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty.
Ingredients
- whole russet potatoes: 5 pound
- eggs: 5 piece
- ½ cups mayonnaise (such as Hellman's®): 1 piece
- prepared yellow mustard (such as French's®): 2 Tbsp
- onion: 1 piece (chopped)
- stalks celery: 3 piece (chopped)
- sweet gherkins: 7 piece (chopped)
- pimento-stuffed green olives: 25 piece (sliced)
- pinch salt: 1 piece (to taste)
- green bell pepper: 1 piece (sliced, optional)
Metric Conversion
Stages of cooking
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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.
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Drain potatoes and and allow to steam dry for a minute or two. Allow to cool, then peel and cut into cubes.
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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.
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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.
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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.
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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.
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Chill until ready to serve.
