Ida's Great Mistake Potato Salad
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- 2 lb
- russet potatoes, cooked with skins on
- large or 6 medium hard boiled eggs
- 1/2 c
- finely chopped celery
- 1/3 c
- finely chopped green pimiento olives
- 1 c
- 3 Tbsp
- yellow mustard
- 2 Tbsp
- olive juice
- salt to taste
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.