Potato and Egg Salad




Ingredients
5 med. red skin potatoes
3 large eggs
1/2 C. chopped red bell pepper
1 small sweet onion, chopped
1/4 C. dill pickles, chopped
1/2 -3/4 C. mayo
1 T. yellow mustard
salt and pepper to taste
fresh chives for garnish, optional


Directions:
Wash the potatoes and chop into bite size pieces (I left the skin on).
Place the potatoes and eggs in a pot and cover with water.
Bring up to a boil and lower the heat to med. high and cook until the potatoes are fork tender (a little longer if you like them softer).
Remove the eggs to a bowl of cold water and drain the potatoes.
Run cold water over them to stop the cooking process.
Return the potatoes back to the pot.
Peel and chop the eggs and add to the potatoes along with the peppers, onions and pickles. Stir to combine.
Add 1/2 C. mayo and the mustard.
Stir to combine, add more mayo if you want it creamier. Season with salt and pepper to taste. Put into your serving bowl and place in the fridge until ready to serve, garnish with the chives if you choose.

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