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Mom's Best Ever Potato Salad
Ingredients
| * | 4 lbs. Idaho baking potatoes, peeled and cut into halves or 3" chunks (about 6 potatoes) |
| * | 1 tsp. garlic salt |
| * | 1 medium onion, diced thin |
| * | 1 green pepper, cored, seeded and diced |
| * | 1 cucumber, peeled, cut into thick slices and then quartered |
| * | 6 hard boiled eggs (see note) |
| * | salt and pepper, to taste |
| * | 1 cup mayonnaise |
| * | 1 tbls. Dijon mustard |
| * | paprika |
Instructions
| 1 | Place potatoes in large pan and cover with water. Add garlic salt to water and bring to boil. Reduce to med-high heat, cover and cook until potatoes are fork tender, but firm (not mushy) about 30-35 minutes. Drain and cool. |
| 2 | In large serving bowl, combine onion, green pepper and cucumber. |
| 3 | When potatoes are cooled, dice into bite-sized pieces and add to vegetables in bowl. |
| 4 | Peel 4 hard boiled eggs, chop and add to potato mixture. Add salt and pepper, seasoning generously. Mix all ingredients. |
| 5 | Add mayonnaise and Dijon mustard and mix well. Reseason with salt and pepper, if necessary. |
| 6 | Slice 2 remaining hard boiled eggs and place decoratively on top of salad. Sprinkle top with paprika. Serve well chilled. |
| 7 | NOTE: To cook hard boiled eggs place the eggs in pan and cover with water. Bring to boil. Reduce heat to simmer and cook 18-20 minutes. Drain and cover with cold water immediately. |