One of the recipes that I'm asked for a lot is my potato salad. My mom gave me the original recipe that she used, but since one of our daughters has an allergy to onions and mustard, we have to leave those out.
I also added the black olives and red pimentos for extra flavor and color...this is the salad that I love best!
Number of Servings: 6 Each serving is a 1/2 cup.
(Make a day ahead for best taste!)
(Make a day ahead for best taste!)
5 Potatoes, raw
4 Large Eggs
1/2 to 3/4 cup Real Mayonnaise
1 Tablespoon Yellow Mustard - optional
1/4 cup chopped Dill Pickles
3.8 oz can sliced Black Olives
2 heaping Tablespoons Pimentos, diced or sliced
4 Large Eggs
1/2 to 3/4 cup Real Mayonnaise
1 Tablespoon Yellow Mustard - optional
1/4 cup chopped Dill Pickles
3.8 oz can sliced Black Olives
2 heaping Tablespoons Pimentos, diced or sliced
1. Peel & cube potatoes. Boil in water until soft, but not mushy, about 10 minutes. Drain well, and set aside to cool.
2. Place eggs in a medium-sized pan and cover with cold water. Bring to a boil; boil 1 minute. Shut off the heat and let them sit for 12-15 minutes. Scoop out the eggs with a slotted spoon and put eggs into ice water to cool for at least 10 minutes. After the eggs are cooled, crack & peel the shells, and rinse the cooked eggs. Cut eggs into large chunks and set aside.
3. After the potatoes and eggs are cooked and cooled, add them to a large bowl. Add the remaining ingredients, and fold together.
If you feel that the mixture is too thick, add a couple of tablespoons of pickle juice or vinegar.
Mom loved it with a splash of vinegar on hers! And of course, green onions and extra mustard. Customize this recipe to make it your new favorite to serve at your next barbeque, picnic or gathering.
Mom loved it with a splash of vinegar on hers! And of course, green onions and extra mustard. Customize this recipe to make it your new favorite to serve at your next barbeque, picnic or gathering.