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Potato Salad

  • Category: Salad, Side Dish, Vegetables
  • Submitted By: Marryann Curmi
  • Town/State: Sonora, CA

Maryann’s Potato Salad

  • Serving Size: as a side dish 6 – 8
  • Preparation Time: 15 minutes
  • Total Cooking time: N/A

Everyone loves a good old fashioned Potato Salad, right? Here’s my version…the pepperoncini’s are mylittle special addition.

Amount Measure Ingredients
6-8   Peeled Potatoes *see below for peeling tip.
4-5   Hard boiled eggs
1/2 cup Green Onions
1- 1 1/2 cup Bell Peppers (Red & Green)
1/2 – 1 cup Celery
    Pepperoncini’s
1/2 -1 can Black Olives
1 Tbsp to taste Mayonnaise
  see below Mustard
  to taste Salt & Pepper

To prepare:

  • Remove skins from potatoes (see note below) dice, and mix with diced hard boiled eggs, chopped green onions, chopped peppers, chopped celery & chopped black olives. Proportions of each can vary depending on what you prefer.
  • Stir in mayonnaise (1 tablespoon at a time), until your salad is the consistency you like…then drop a spoon into a jar of yellow mustard and shake off excess, whatever sticks to the spoon will be just enough to give your salad a little ‘zing’.
  • Salt & pepper to taste. Sprinkle paprika over the top.
  • Cover and refrigerate for several hours before serving.
  • *To remove the skins from your potatoes easily, simply score each potato around with a sharp knife. Drop into a pot of boiling salted water. Allow to boil for about 15 minutes. Remove, carefully with tongs and submerge into a bowl of ice-water. The skins should just slip right off. (Save those babies for fried potato skins, later!)