Mother&#39;s Potato Salad Good Recipes

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Mother's Potato Salad

"My mom's potato salad -- chunky and flavorful -- a favorite at our circle of relatives gatherings. Best if made the day earlier than. Season with salt carefully due to the fact the olives could be salty."

Ingredients :

five pounds complete russet potatoes
5 eggs
1 half of cups mayonnaise (together with Hellman's®)
2 tablespoons organized yellow mustard (including French's®)
1 small onion, chopped
three stalks celery, chopped
7 candy gherkins, chopped
25 pimento-crammed green olives, sliced
1 pinch salt to taste
1 inexperienced bell pepper, sliced (optional)

Instructions :

Prep : 45M	Cook : 10M	Ready in : 2H35M

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high warmth, then lessen heat to medium-low, cowl, and simmer until soft, approximately 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and reduce into cubes.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by using 1 inch. Cover the saucepan and produce the water to a boil over excessive warmth. Once the water is boiling, take away from the heat and permit the eggs stand inside the hot water for 15 minutes. Pour out the recent water, then cool the eggs below cold strolling water within the sink. Peel and slice as soon as bloodless. Reserve 1 attractive slice of egg for garnish.
Mix the mayonnaise and mustard collectively in a bowl. In a massive salad bowl, gently mix together the potatoes, eggs, onion, celery, candy gherkins, and olives until thoroughly mixed. Pour the mayonnaise dressing over the salad, and gently toss advantage to coat the components with dressing. Season to taste with salt, and pinnacle the salad with slices of inexperienced pepper and reserved egg slice in the middle for garnish. Chill till prepared to serve.

Notes :

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