Chunky Sweet-Tangy Potato Salad

Name: Chunky Sweet-Tangy Potato Salad
Total time: 1 h 15 min
Yield: 2
Ingredients: 5 lbs russet potatoes; 5 eggs; 1.5 cups mayonnaise (e.g., Hellman's®); 2 tbsp yellow mustard (e.g., French's®); 25 pimento-stuffed green olives, sliced; 7 sweet gherkins, chopped; 3 stalks celery, chopped; 1 small onion, chopped; 1 pinch salt to taste; 1 green bell pepper, sliced

A flavorful potato salad with olives, sweet gherkins, and hard-cooked eggs for a chunky texture and tangy taste.

Recipe Info

Prep Time

1 hr 15 min

Difficulty

Easy

Servings

Nutrition

calories501kcal

carbohydrates52g

fat30g

fiber4g

protein9g

sodium613mg

sugar10g

Lunch Side Dish American

Ingredients

5 lbs russet potatoes

5 eggs

1.5 cups mayonnaise (e.g., Hellman's®)

2 tbsp yellow mustard (e.g., French's®)

25 pimento-stuffed green olives, sliced

7 sweet gherkins, chopped

3 stalks celery, chopped

1 small onion, chopped

1 pinch salt to taste

1 green bell pepper, sliced

Directions

Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes.

Place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat, then remove from heat, and let eggs stand in hot water for 15 minutes.

Remove eggs from hot water, cool eggs under cold running water. Peel and slice. Reserve 1 attractive slice for garnish.

Combine mayonnaise and mustard in a bowl. Combine potatoes, eggs, olives, gherkins, celery, and onion in a separate large bowl. Add mayonnaise dressing; gently toss until ingredients coated. Season with salt.

Top salad with bell pepper slices and reserved egg slice in the center. Chill until ready to serve.