Mother's Potato Salad

Recipe View Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender (approximately 20 minutes).

Recipe View Drain potatoes thoroughly; steam dry for 1 to 2 minutes to remove excess moisture. Cool completely, then peel and cut into 1-inch cubes.

Recipe View Place eggs in a saucepan in a single layer; cover with cold water by 1 inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let stand in the hot water for 15 minutes. This ensures perfectly cooked yolks.

Recipe View Transfer eggs to an ice bath to stop cooking. Once cooled, peel and slice. Reserve one attractive slice for garnish.

Recipe View In a medium bowl, whisk together mayonnaise and mustard until smooth and well combined. This creates the creamy base for the salad.

Recipe View In a large bowl, gently combine the cubed potatoes, sliced eggs, olives, gherkins, celery, and onion. Pour the mayonnaise dressing over the potato mixture. Gently toss until all ingredients are evenly coated. Be careful not to overmix.

Recipe View Season the potato salad with salt to taste. Remember that the olives already contribute saltiness, so add carefully.

Recipe View Garnish the salad with green bell pepper rings and the reserved egg slice in the center. Cover and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.