My husband and I get asked to bring this dish to just about every gathering or potluck, It's my family's spin on a traditional potato salad. We've added and subtracted ingredients over the years, this version is the one that has stuck around the longest. And it is delicious. At first glance we get wide eyed stares at the olives, pickles, and sometimes even the mayo. But by the end of the party, we've converted even the pickiest eaters.
Best of all it's easy to make ahead, and in large amounts to feed large crowds or as a side for family dinner, and if you are lucky enough to have leftovers, tastes great the next day.
Now forwarning, this is a yummy and savory recipe. If you are looking for a sweet potato salad keep looking!
The BEST LOADED Potato Salad (Potluck Size)
8 Potatoes - boiled and cooled (peeled and diced bite size)
1 cup Dill Pickles (diced)
2 cans Sliced Olives
1 Bunch of Green Onions (chopped fine)
10 Boiled Eggs
2-3 Cups Mayo (add to desired thickness)
2 Tbs. Mustard
Mix together potatoes, pickles, olives, onions and 7 of the boiled eggs diced (set aside 3 eggs to slice on top of salad)
Mix mayo, mustard, salt & pepper together and combine with potato mixture. (Add more mayo and mustard if needed, to make more moist.) Slice 3 eggs and arrange on top. Sprinkle paprika for garnish.
Refridgerate before serving.
Let us know if you try it!