Prep 20 mins
Cook 35 mins
This is a recipe I learned from my mother. It is tasty and simple with a real down home feel. There are few ingredients, but the flavors mesh perfectly without tasting too "busy". I hope you enjoy. Quick tip: Peel and quarter potatoes before boiling if you are in a hurry. It takes a little bit of the flavor away from the spuds, but saves tons of time in cooling and prep! You could also boil spuds the night before and leave them in the fridge overnight--that's what I do!
- 10 whole potatoes (6 or 7 bakers)
- 4 hard-boiled eggs, cooled and peeled coarsely chopped
- one small can sliced olive (optional)
- 236.59 ml chopped sweet onion (may substitute green onions)
- 236.59 ml chopped banquet dill pickle (may use other dills but I prefer banquet)
- 3 stalk celery, chopped (or sliced, again optional)
- 354.88 ml mayonnaise (use less if you prefer)
- 44.37 ml yellow mustard (to taste)
- 0.5-0.75 ml Tabasco sauce (optional)
- Boil potatoes whole until firm but done (the peel should be just beginning to split). Rinse with cold water for roughly ten minutes. Drain and set aside to cool until cold (refrigerate if wanted).
- Once potatoes are cooled, peel and coarsely chop.
- In large bowl combine potatoes, eggs, onion, pickles, olives, and celery; mix well.
- Add mayonnaise 1/2 cup at a time. Mix well until desired texture.
- Add mustard to taste.
- Add Tabasco to taste.
- Chill 30 minutes to overnight.