Allrecipes Mother’s Potato Salad

Ingredients

• 2 1/2 pounds whole russet potatoes
• 3 eggs
• 1 cup mayonnaise
• 1 1/2 tablespoons yellow mustard
• 1/4 cup chopped onion
• 1 cup chopped celery (1 1/2 stalks), leaves saved for garnish
• 1/3 cup chopped sweet gherkins (4 gherkins)
• 1/2 cup sliced pimiento-stuffed green olives
• 1/2 teaspoon salt
• Black pepper to taste

Steps

1. Put the potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, covered, until tender, about 25 minutes.
2. Drain and let cool 2 minutes, then peel and cut into 1-inch cubes.
3. Put the eggs in a saucepan and cover with water by 1 inch. Cover, bring to a boil over high heat, then remove from the heat and let stand in the hot water 15 minutes.
4. Drain the eggs in a colander under cold running water until cool enough to handle, about 30 seconds. Peel and slice.
5. Mix the mayonnaise and mustard in a bowl. In a large bowl, gently mix the potatoes, eggs, onion, celery, gherkins, olives, salt and pepper.
6. Add the mayonnaise mixture and toss to coat. Garnish with celery leaves if you like, and chill until ready to serve.

Notes

About 295 calories per 1-cup serving.

“This is best if made the day before. Be careful with the salt because the olives will also be salty.” – Susie

Reader tips from the clipping: Doctor Greg swaps some of the gherkins and olives for small capers and black olives and uses mild Dijon instead of yellow mustard; Brenda skips the olives, adds a few extra eggs and extra mustard and uses relish instead of gherkins.

From an Allrecipes magazine clipping that Rosie Lee’s box held; directions written in our own words.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.