mom's christmas eve potato salad
I 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.
prep time
15 Min
cook time
15 Min
method
---
yield
10 serving(s)
Ingredients
- 4 large russet potatoes
- 5 large eggs, hard boiled, divided
- 1/3 cup celery, diced
- 10 large pimento stuffed green olives
- 4 medium scallions, chopped, green parts too
- 1 cup mayonnaise, or to your taste
- 3 medium radishes, diced
- 1/2 teaspoon each salt and pepper. or to taste
- 1 to 2 tablespoons dill pickle juice
How To Make mom's christmas eve potato salad
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Step 1Peel and dice potatoes.
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Step 2In a sauce pan cook potatoes and eggs together just until the potatoes are fork tender, not mushey.
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Step 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.
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Step 4When cooled, dice onions, celery,4 of the eggs, radishes, slice olives and add to potatoes.
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Step 5Add mayonnaise and seasonings.Mix well.
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Step 6Garnish with paprika, and egg wedges.
- 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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