ESTHER'S (MY MOM) POTATO SALAD

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Esther's (My Mom) Potato Salad image

Another recipe from my boyhood! My brothers and I would always ask for this when we had picnics or backyard barbecues.

Provided by Paul Bushay @chefbunyan

Categories     Potato Salads

Number Of Ingredients 9

1 pound(s) each small white rose red rose & yukon gold potatoes unpeeled & quartered
1 bunch(es) green onions thinly sliced on the bias
6 large hard boiled eggs, chopped
1 can(s) (small) chopped black olives
3 - ribs celery chopped
1/4 cup(s) dill pickle relish
3 tablespoon(s) Dijon mustard
1 1/2 cup(s) mayonnaise
- sea salt and fresh cracked black pepper to taste

Steps:

  • Place the potatoes in a pot add enough cold water to cover. Add 2 TBSP of salt bring to a boil, lower heat and simmer until fork tender. Drain & shock in an ice bath that's half water half ice to stop the cooking.
  • Place all the ingredients in a large bowl and stir gently to combine. Chill in the fridge for at least 2 hours. Overnight is even better!

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