Mother's Potato Salad

european german side sweet savory umami hard fast

Prep

34 min

Cook

99 min

Total

133 min

Ingredients (10)

5 pounds whole russet potatoes g

5 large eggs g

1 ½ cups mayonnaise (such as Hellman's) g

2 tablespoons prepared yellow mustard (such as French's) g

25 pimento-stuffed green olives, sliced g

7 sweet gherkins, chopped g

3 stalks celery, chopped g

1 small onion, chopped g

1 pinch salt, or to taste g

1 green bell pepper, sliced (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes.

Place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat, then remove from heat, and let eggs stand in hot water for 15 minutes.

Remove eggs from hot water; cool under cold running water. Peel and slice eggs; reserve 1 attractive slice for garnish.

Combine mayonnaise and mustard in a bowl. Combine potatoes, eggs, olives, gherkins, celery, and onion in a separate large bowl; add mayonnaise mixture and gently toss until ingredients coated. Season with salt.

Top salad with bell pepper slices; place reserved egg slice in the center. Chill until ready to serve.