(this feeds Lisa and I with a little left over)
Ingredients
- 2 good size potatoes
- 1 / 4 cup mayonnaise (see note below) – NOT miracle wipe
- 1 tablespoon yellow mustard
- 2 scallion onions (throw away the straggly ends – use about 6” in length – chop thinly using all of the onion green stalk and bulb too)
- 1/2 good size kosher dill (Claussen) pickle (diced in small pieces)
- 1 small can sliced black olives (2.25 oz) – do not slice, just drain
- 1 teaspoon black pepper
- few shakes of paprika
Directions
- You want to start this process so the finished product will have a few house to sit in the refrigerator to blend the flavors
- First hard boil the egg but not overly hard (for me, I let them boil about 3 minutes after they start to boil). Let sit while you do the rest of the stuff.
- Peal cube (about ¼” cubes) and boil the potatoes but be careful not to boil too long – your not making mashed potatoes – you want them firm but not crunchy – this is the trickiest part.
- After potatoes are cooked, dump them in a colander to cool.
- While potatoes are cooling, in a good size bowl, slice and add pickles, slice and add green onions, add olives.
- Peal the shell off the eggs and set aside
- To the bowl, add potatoes, add pepper, add mayonnaise, add mustard and stir carefully (don’t want to smash the potatoes). If it looks like you need to add more mayonnaise – add more.
- Slice up all but one egg into chunks (about 16 chucks per egg) – fold into bowl (what the heck does “fold mean” - mix gently into salad mix).
- With the remaining egg, cut into slices and arrange around the top of the bowl.
- Your almost done…. Sprinkle lightly the top of the salad with a little paprika.
- Place in the refrigerator and serve after cooling at least 2 to 4 hours.
Note: You might want to add mayonnaise a little at a time – Lisa does not like too much mayo
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