Ingredients
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10 large potatoes, cut into med. cubes
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6 hard-boiled eggs, finely minced
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1 small onion, finely diced
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1/2 bell pepper, finely diced
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2 stalks celery, finely diced
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20 green olives, finely diced
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2 cups mayonnaise (Do NOT use fat free or low fat)
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2 tablespoons mustard
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1/2 cup sweet relish or 1/2 cup dill relish
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1/4 teaspoon beau monde spice or 1/4 teaspoon celery salt
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pepper, to taste
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paprika
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1 sprig parsley
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1 carrot, finely diced
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radish, flowerettes cut out wedges in the radish to make look like a little flower
Instructions
- Cook potatoes in salted water, until fork inserted in the middle comes out easily, about 20 minutes DO NOT overcook, or salad will be mushy.
- When potatoes are done, drain, and cool.
- Peel off skins, and put in refrigerator to chill. (If I am in a hurry, I put them in a bowl and put them in the freezer for about 1/2 hr.).
- Meanwhile, cut up all veggies and mash eggs, and mix together in bowl. Add to cold potatoes.
- Mix mayonnaise, mustard, beau monde/celery salt, relish (if you are using it), and pepper.
- Mix in with potato and veggies. Mix well, and top with paprika.
- I add 2-3 whole radish flowerettes on the top for decoration, and add a sprig of parsley on each side for the leaves.
- Store in the refrigerator until ready to serve.