mom's Christmas Eve Potato Salad
|4 lg||russet potatoes|
|5 lg||eggs, hard boiled, divided|
|1/3 c||celery, diced|
|10 lg||pimento stuffed green olives|
|4 md||scallions, chopped, green parts too|
|1 c||mayonnaise, or to your taste|
|3 md||radishes, diced|
|1/2 tsp||each salt and pepper. or to taste|
|1 to 2 Tbsp||dill pickle juice|
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DirectionsPeel and dice potatoes.In a sauce pan cook potatoes and eggs together just until the potatoes are fork tender, not mushey.When 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.When cooled, dice onions, celery,4 of the eggs, radishes, slice olives and add to potatoes.Add mayonnaise and seasonings.Mix well.Garnish with paprika, and egg wedges.