ida's great mistake potato salad
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!
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 2 pounds russet potatoes, cooked with skins on
- 5 - large or 6 medium hard boiled eggs
- 1/2 cup finely chopped celery
- 1/3 cup finely chopped green pimiento olives
- 1 cup mayonaisse
- 3 tablespoons yellow mustard
- 2 tablespoons olive juice
- - salt to taste
How To Make ida's great mistake potato salad
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Step 1Cook and drain potatoes. Remove skins with a paring knife while still slightly warm and cut into cubes.
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Step 2Chop eggs coarsely and add to potatoes with celery and olives. Add salt to taste.
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Step 3Blend mayonnaise, mustard and olive juice. Pour mixture over potatoes and fold in gently until well combined. Cover and chill thoroughly before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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