A chunky potato salad with olives that has mustard, chopped sweet gherkins, and hard-cooked eggs for sweet, tangy, and rich flavors.
Preparation Time
45 mins
Cooking Time
20 mins
Total Time
1 hr 5 mins
Calories
501 Calories
Recipe Instructions
Step 1
Chill until ready to serve.
Step 2
Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Step 3
Drain potatoes and and allow to steam dry for a minute or two. Allow to cool, then peel and cut into cubes.
Step 4
Place eggs in a saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes.
Step 5
Pour out the hot water, then cool eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
Step 6
Mix mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined.
Step 7
Pour mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish.
Ingredients
5 eggs
1 small onion, chopped
3 stalks celery, chopped
1 green bell pepper, sliced
1 pinch salt to taste
5 pounds whole russet potatoes
7 sweet gherkins, chopped
25 pimento-stuffed green olives, sliced
1.5 cups mayonnaise (such as Hellman's®)
2 tablespoons prepared yellow mustard (such as French's®)
