Jane's StoryI Know most people have potato salad in the summer time, but my Mom would always have it on her Christmas Eve buffet. She would have cold cuts, crusty rolls, baked beans, Christmas cookies, and home made peanut brittle.
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.
eggs, hard boiled, divided
pimento stuffed green olives
scallions, chopped, green parts too
mayonnaise, or to your taste
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.