Category:
Salads

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Adapted from The Tuesday Magazine Soul Food Cookbook

For 6 Person(s)

8 new potatoes
5 hard-boiled eggs, peeled and coarsely chopped
3 green onions, sliced
2 stalks celery, diced
6 large stuffed olives, sliced
1/4 cups sweet pickle relish
1/2 cups mayonnaise
1 tablespoons mustard
Salt, pepper
Paprika

Potato Salad Directions

Scrub the potatoes and boil in their jackets until just done. Cool, peel and dice. Place in a large bowl with eggs, onions, celery, olives and pickle relish. Stir in mayonnaise and mustard, and season to taste with salt and pepper. Sprinkle with paprika before serving.