Mother's Potato Salad

My mother's potato salad recipe, which includes olives, chopped sweet gherkins, and hard-cooked eggs, is chunky, sweet, tangy, and richly flavored.

• Preparation Time: 45 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 5 mins
• Calories: 501 Calories

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®)

Recipe Instructions

Step 1

Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Step 2

Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes.

Step 3

Place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat, then remove from heat, and let eggs stand in hot water for 15 minutes.

Step 4

Remove eggs from hot water; cool under cold running water. Peel and slice eggs; reserve 1 attractive slice for garnish.

Step 5

Combine mayonnaise and mustard in a bowl. Combine potatoes, eggs, olives, gherkins, celery, and onion in a separate large bowl; add mayonnaise mixture and gently toss until ingredients coated. Season with salt.

Step 6

Top salad with bell pepper slices; place reserved egg slice in the center. Chill until ready to serve.