Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
5lbspotatoes
½csalad olives
1/3cred oniondiced
2/3cmayonnaise
1tspDijon mustard
1tspturmeric
1tbspsalt
1tsppepper
1tspbrine from the olives
Instructions
Wash the potatoes.
Cut the larger potatoes in half so that all of them are roughly the same size.
Put the potatoes in a large pot, cover with water and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are fork tender.
Drain and cool until the potatoes are easy to handle. Peel the potatoes and slice into thick pieces.
In a large bowl mix together the mustard, mayonnaise, turmeric, salt, pepper, and brine.
Add the potatoes, onion, and salad olives.
Use a large spoon to mix the salad together, being careful not to break up the potatoes too much.
Chill. Once the potato salad is cold, taste and adjust the seasoning as needed.
Recipe Notes
Notes: This recipe can be halved to serve eight. The potatoes can be diced if preferred. Use your favorite mayonnaise. Down South it’s Duke’s Mayo. 100% of the way!