1 lb each small white rose red rose & yukon gold
potatoes unpeeled & quartered
- 1 bunch green onions thinly sliced on the bias
- 6 lg hard boiled eggs, chopped
- 1 can(s) (small) chopped black olives
- 3 ribs celery chopped
- 1/4 c dill pickle relish
- 3 Tbsp dijon mustard
- 1 1/2 c mayonnaise
- sea salt and fresh cracked black pepper to taste
1. Place the potatoes in a pot add enough cold water 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
2. Place all the ingredients in a large bowl and stir gently to combine. Chill in the fridge for at least 2 hours. Over night is even better!
| Yield: | 8 servings |
| Prep Time: | 0 hr 30 mins |
| Cook Time: | 20 hr 0 mins |
| Ready In: | 20 hr 0 mins |
| Category: | Salads |
| Main Ingredient: | Vegetables |
| Cooking Method: | Boiling |
| Nationality: | United States |
| Occasion: | Potluck |
Chef's Note & Story
This is the 2nd recipe Mom taught me to make. I was 9 at the time and my Dad had just died 6 months prior
