Potato salad is one of the great favorites of American picnics. Below is a flavorful, easy to make version that you can enjoy with steaks, sandwiches or as a meal.
Ingredients:
4-5 medium Golden yukan potatoes or any other favorite variety
3-4 eggs
1/2 large onion
2-4 tablespoons parsley and herbs
4 tablespoons olives
salt & pepper
mustard / dijon
mayonaise
Clean and boil potatoes and eggs. Put a pot full of cold water potatoes and eggs on the stove on medium/high to high. Sprinkle some salt in the water. When it comes to a boil, bring temperature down to medium. Bring eggs out of the water after 12-15 minutes. Let cool over cold water. Continue to boil the potatoes until fork soft which might be an additional 3-5 minutes per potato. Rough chop/cube potatoes, eggs and onions. Pour into large bowl. Chop green onions, olives and capers. Put all ingredients into a large bowl and fold with mustard, mayo and salt & pepper. Enjoy!
Put mustard, salt & peper to taste.
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