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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great light potato salad. It goes well with the grill. I stole it from one of my bestest friends Jamee on my trip to Florida. Ingredients:
2 1/2 lbs russet potatoes, roughly diced |
1/2 cup green olives, finely chopped |
1/3 cup onion, finely chopped |
1/3 cup anaheim chili, finely chopped |
1/4 cup celery, finely chopped |
3 eggs |
1 tablespoon whole grain dijon mustard |
1 cup mayonnaise |
salt and pepper, to taste |
Directions:
1. Roughly dice potatoes, leaving skin on.
2. Place diced potatoes and eggs into pan of cold water. Bring to a boil and simmer until potatoes are fork tender and eggs are hard boiled.
3. Combine all ingredients except mustard and mayonnaise in large bowl and roughly mash and combine all ingredients.
4. Refrigerate until cool.
5. Stir in mustard and mayonnaise.
6. Serve.
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