One my family’s favorite Easter tradition is actually eating mom’s potato salad. Its a bit of a labor of love due to all the chopping but totally worth it. Even as a child I could not stand any one else’s potato salad because I had been eating the best potato salad all my life. I remember eating a store bought potato salad and spitting it out because I thought it was surely poisoned it was so bad. This is an old recipe that my family has been making before I was even born and its so good that we haven’t altered it a bit. We always make a big bowl of this because it goes faster than the main dish. You can make it a day or two before serving and It will still taste amazing. Also it makes a great left over dish as well. And now I’m sharing this coveted recipe with you.
Ingredients
- 8-10 – medium, cooked, peeled, and cubedRusset potatoes
- 1 dozen of peeled, boiled and chopped eggs
- 15 oz (about half a jar)- Mayo
- 5 oz (about half a jar)- Sweet Relish
- 1 can of Medium Black Olives sliced
- 1/2 cup of diced red onions
- 1 cup of chopped celery
Instructions
- In a large bowl gently add potatoes, eggs, olives, celery, and onions.
- Stir in relish and mayo until mixed evenly.
- Salt and pepper to taste. Cover and store in fridge.
ENJOY!
SHARE THIS STORY
bbq recipePotato salad recipeRecipe's For The Familyrecipessalad recipespring recipessummer recipessummer vibes