I know I’m late…..the three day weekend is just about over and you have already meal planned for today. However, summer has really just begun and potatoe salad can be served all year long. Truthfully my potato salad is not so great but John’s…….well……people think I made it and ask for the recipe. Super easy, really delicious.
- 6 russet potatoes pealed and cut into TWO INCH HUNKS
- 8 eggs (hard boiled)
- Two cups of mayonnaise or more if needed
- 2 stalks of finely chopped celery
- Salt and pepper
Boil potatoes hunks in salted water for ten minutes, add eggs in the shells to the same pot, put a lid on it and turn off heat. Let sit for twenty minutes. Everything will be done then. Remove hard boil eggs and place on plate or in bowl to cool. Dump potatoes in strainer to drain and rinse will cold water. Just a light rinse. Place in serving bowl and refrigerate until completely cool. When cool add mayonnaise and stir, chop celery, slice the eggs and add to potatoes. Stir gently, salt and pepper as desired. If needed add additional mayonnaise to make nice and creamy.
The large hunks stay together in the salad adding a better consistency instead of mashed potatoe salad. If you choose you can add sliced black olives or capers.
As always we hope you enjoy.
