Ida's Great Mistake Potato Salad

Sasha Kamen

By
@roaming

As a young bride, my mother-in-law volunteered to bring potato salad to a luncheon. She had never made it before, but she was sure she could figure it out. She knew potatoes and hard boiled eggs. She remembered something crunchy -- celery -- and she remembered something green. She put in chopped green pimiento olives, not pickle relish! Her mistake turned out to be an inadvertent stroke of genius. You won't believe how good it is!


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Method:
No-Cook or Other

Ingredients

2 lb
russet potatoes, cooked with skins on
5
large or 6 medium hard boiled eggs
1/2 c
finely chopped celery
1/3 c
finely chopped green pimiento olives
1 c
mayonaisse
3 Tbsp
yellow mustard
2 Tbsp
olive juice
salt to taste

Step-By-Step

1Cook and drain potatoes. Remove skins with a paring knife while still slightly warm and cut into cubes.

2Chop eggs coarsely and add to potatoes with celery and olives. Add salt to taste.

3Blend mayonnaise, mustard and olive juice. Pour mixture over potatoes and fold in gently until well combined. Cover and chill thoroughly before serving.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom