Ingredients
- 5 pounds red potatoes (with skins on)
- 2 cups mayonnaise (more or less depending on how you like it. Do NOT use fat free or low fat mayonnaise if you do not eat it right away, as it makes the salad soupy)
- 1 large yellow onion (finely diced)
- 2 celery stalks (finely diced, or 1 teaspoon celery seeds)
- 3 carrots (finely diced)
- 1 green bell pepper (finely diced)
- 6 large eggs (hard-boiled finely chopped, I mash them with a fork)
- 3 tablespoons chives (or 3 tablespoons green onion, finely chopped)
- 20 green olives (finely chopped)
- 1/4 cup prepared mustard (yellow)
- 2 tablespoons cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
How to Make
-
Step 1: Peel potatoes, and boil until just done, about 20 minutes. (Just until your fork can be inserted all the way through the potato. You don't want them mushy).
-
Step 2: Drain well and let cool, then dice or slice potatoes. (I like a small dice, about 1/2"x1/2"). The potatoes will cut nicely once chilled and won't fall apart.
-
Step 3: Mix other ingredients, and add to chilled potatoes.
-
Step 4: Let set in the fridge for at least 2 hours before serving for flavors to meld.
-
Step 5: Serve chilled.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.