PEGGI'S POTATO SALAD

PEGGI'S POTATO SALAD image

Provided by Peggi Anne Tebben @cookiequeen

Number Of Ingredients 9

8 large red potatoes, * peeled & cut into bite size cubes
1/2 cup(s) celery, chopped fine
6 - chopped green onions
1/4 cup(s) sweet relish, drained some
10 - olives, chopped (green or black)
1 cup(s) mayonnaise
1/8 cup(s) prepared mustard
- salt & pepper
3 - boiled eggs, chopped

Steps:

*If potatoes have a nice skin on them, leave it on.
Boil potatoes until done as you would for mashed potatoes.
Transfer to colander in sink & run cold water over them. Cool your pan down that you just used, & return potatoes to it & fill with cold water. Set aside.
Chop celery, onions, olives & eggs & place in large bowl, along with the relish.
In small bowl, mix the mayonnaise & mustard.
When potatoes are cooled down completely, drain well.
With an old hand held potato masher, halfway mash the potatoes, leaving half chunks.
Add potatoes to bowl of veggies & then add the mayonnaise mixture.
Salt & pepper & mix well.
Chill at least 4 hours before serving. Overnight is better.