mom's Christmas Eve Potato Salad
We all looked forward to the potato salad becauce it had been months since we had it, and it went so well with the buffet
I simply cannot stand potato salad with mustard (southern style) or made with miracle whip. Guess it's what you grew up with.
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- 4 large
- russet potatoes
- 5 large
- eggs, hard boiled, divided
- 1/3 c
- celery, diced
- 10 large
- pimento stuffed green olives
- 4 medium
- scallions, chopped, green parts too
- 1 c
- mayonnaise, or to your taste
- 3 medium
- radishes, diced
- 1/2 tsp
- each salt and pepper. or to taste
- 1 to 2 Tbsp
- dill pickle juice
1Peel and dice potatoes.
2In a sauce pan cook potatoes and eggs together just until the potatoes are fork tender, not mushey.
3When cooked, drain well, cover, and refridgerate until cooled. I usually put a few paper towels in the bottom of the bowl first to absorb the water.
4When cooled, dice onions, celery,4 of the eggs, radishes, slice olives and add to potatoes.
5Add mayonnaise and seasonings.Mix well.
6Garnish with paprika, and egg wedges.