Summer Potato Salad
Ready In: 1 hr
Serves: 6
Ingredients
- 2 1⁄2 lbs russet potatoes, roughly diced
- 1⁄2 cup green olives, finely chopped
- 1⁄3 cup onion, finely chopped
- 1⁄3 cup anaheim chili, finely chopped
- 1⁄4 cup celery, finely chopped
- 3 eggs
- 1 tablespoon whole grain Dijon mustard
- 1 cup mayonnaise
- salt and pepper, to taste
Directions
- Roughly dice potatoes, leaving skin on.
- Place diced potatoes and eggs into pan of cold water. Bring to a boil and simmer until potatoes are fork tender and eggs are hard boiled.
- Combine all ingredients except mustard and mayonnaise in large bowl and roughly mash and combine all ingredients.
- Refrigerate until cool.
- Stir in mustard and mayonnaise.
- Serve.
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