
Mom's Best Ever Potato Salad
Makes 8 servingsIngredients
* | 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. |