When husband saw the sweet gherkins in the grocery basket, he was not happy. He hates sweet pickles! And when I told him they were for a recipe, he whined “You know I hate sweet pickles!” But he loved this potato salad! I am not a big potato salad fan, but I thought it was pretty good. I don’t think I have ever had a potato salad with olives in it! My 8 year old liked the eggs in it the best. My 4 year old didn’t like it (no surprise there).
Mother’s Potato Salad
(All Recipes magazine, June/July/Aug. 2015)
2-1/2 pounds whole russet potatoes
1 cup mayonnaise (I used Vegenaise)
1-1/2 tablespoons prepared yellow mustard
1/4 cup small onion, chopped
1-1/2 stalks celery, chopped (I omitted)
1/3 cup sweet gherkins, chopped
1/2 cup pimento-stuffed green olives, sliced
1/2 tsp salt to taste
1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
2. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
3. Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt. Chill until ready to serve.