MY MOTHER'S POTATO SALAD RECIPE |
Author: Rose Angel Lopez
- 3 lb bag of Potatoes (I used the Dole Yukon Gold Potatoes)
- 4 hard boiled Eggs
- 1 medium Sweet Vidalia Onion
- 1 large Red Pepper
- 3 Tbsp. Mayonnaise
- 2 Tbsp. Yellow Mustard
- 1 Tbsp. Olive Oil
- Salt & Pepper to taste
- Bring a large pot of salted water to a boil. Cut potatoes in small cubes. Once the water is boiling, add potatoes and cook until tender, yet firm.
- In a small saucepan add water and eggs and bring to a boil for about 12 minutes. Drain hot water and add cold water - this will make peeling the eggs easier. Chop the egg and set aside.
- Chop the onion and pepper, set aside.
- Once the potatoes are very tender, drain off all the water. Place the potatoes In a large bowl, along with the eggs, onions, and peppers. Then add the mayonnaise, yellow mustard, and olive oil and mix together until combined.
- Add salt and pepper to taste
Recipe by Design by Occasion at https://designbyoccasion.com/an-easy-all-american-hot-dog-bar-idea-for-memorial-day/
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