Back to:  Recipe HomeSalads/Dressings/Infused Oils Recipes Printable View
Mom's Best Ever Potato Salad
Makes 8 servings
*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
1Place 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.
2In large serving bowl, combine onion, green pepper and cucumber.
3When potatoes are cooled, dice into bite-sized pieces and add to vegetables in bowl.
4Peel 4 hard boiled eggs, chop and add to potato mixture. Add salt and pepper, seasoning generously. Mix all ingredients.
5Add mayonnaise and Dijon mustard and mix well. Reseason with salt and pepper, if necessary.
6Slice 2 remaining hard boiled eggs and place decoratively on top of salad. Sprinkle top with paprika. Serve well chilled.
7NOTE: 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.