Mexican potato salad

Name: Mexican potato salad
Yield: 20 to 30 servin
Cuisine: American
Ingredients: 1 can black olives chopped, sliced, or sliveted up to you; 3 celery stocks washed and chopped fine; 2 bell peppers I used yellow and orange for color diced finely

sylvia.beal @cook_3885671

Freeport, Ohio

This potato salad been on our family's table for wedding, holidays, birthdays, picnics it been on every Mexicans table i've been at. It a savory potstoe salad.

sylvia.beal @cook_3885671

Freeport, Ohio

This potato salad been on our family's table for wedding, holidays, birthdays, picnics it been on every Mexicans table i've been at. It a savory potstoe salad.

Saved

Ingredients

20 to 30 servin

1 canblack olives chopped, sliced, or sliveted up to you
3celery stocks washed and chopped fine
2bell peppers I used yellow and orange for color diced finely
1 dill pickle doced finely
2 jars diced pimentoes drainef
1/4 cup mayonaise
1-2 tbs yellow mustard
2 tsp ground cumin
1 tbs or less or more of season salt
12 boiled eggs minced 9 slice 4 for the top of the salad

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Steps

1

In big bowl put veggies do it looks like the picture. Bellpepper, pickel, celery, green onion, olives, pimentoes, minced eggs
2

In a pot put bite size red potatoes to boil for 20 mins then strain the rinse with cold water let cool and drain for yen mins mix in mayonnaise, mustard, season salt mix taste put sliced egg and paprika on top.
3

Put in refrigerator for at lease 2 hours to let flavors meld serve enjoy. If you try this you will never go back other potato salads if you make it take a picture I would love to see how it came out.