RoseAnne's Potato Salad
15-20 side-dish servings
Ingredients:
12 medium red skin potatoes
8 hard cooked eggs, chopped
3 large stalks celery, diced
1 large green pepper, diced
1/3 large sweet onion, chopped fine
1 (5.75 oz) jar pimento stuffed olives, drained and chopped
1 tbsp plus 1 tsp sea salt
1/2 tsp fresh ground black pepper
Dressing:
2 cups Hellman's mayo with olive oil (my substitution-my mother-in-law uses regular mayo, but this tastes just as good in this recipe)
2 tbsp French's yellow mustard
Directions:
In a large stockpot, add whole potatoes with 1 tbsp salt and enough water to cover. Boiling your potatoes whole prevents them from absorbing too much water, ensuring a firm potato for salads. Bring to a full boil, reduce heat, cover and simmer for 20 minutes. Drain well and cool slightly. Cube potatoes and peel (if preferred) and place into a large bowl.
Drain olives and pat dry (so the dish won't be too salty). Chop vegetables and place into a large bowl. Chop olives and add to vegetables. Dice hard-cooked eggs and add to the vegetable mix. Add potatoes and stir.
Whisk mayonnaise and mustard together with 1 tsp salt and fresh ground pepper. Add dressing to potato salad and stir well. Sprinkle with paprika, cover and refrigerate overnight. Serve the next day. Enjoy~
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