Mamma’s Picnic Potato Salad (Revised 2025)

Ingredients:

• 5 lbs. Yukon Gold or similar potatoes
• 5 chopped hard-boiled eggs
• 1 c. finely chopped celery
• 1 c. finely chopped sweet onion
• 1 c. sweet mixed pickle cubes
• 1 c. sliced salad olives, drained
• 6 oz. jar chopped pimentos, well drained
• 4 tbsp. apple cider vinegar
• 3 tsp. sea salt, divided
• 1 tsp. pepper
• 2 c. of Duke’s mayonnaise
• 2 tbsp. yellow mustard
• ½ c. chopped scallions

Directions:

1. Peel and cube potatoes
2. Place in a heavy saucepan and cover with cold water
3. Add two teaspoons sea salt
4. Bring to a boil
5. Lower heat to medium and cook until tender, approximately 12-14 minutes
6. Remove potatoes from heat and drain
7. Set aside to cool awhile
8. Boil, peel, and chop the eggs*
9. When cool, place potatoes in a large mixing bowl
10. Sprinkle apple cider vinegar on potatoes
11. Sprinkle remaining salt and pepper over the potatoes (use more or less to taste)
12. Stir gently with a spatula
13. Add chopped eggs, sweet onion, celery, pickle cubes, pimentos, and olives
14. Mix mayonnaise and mustard in a separate bowl
15. Pour mayonnaise mustard mixture over the potato mixture and gently mix until well blended
16. Chill for a few hours to blend flavors before serving
17. Sprinkle scallions over the top before serving

*I start with cold water, bring to a boil, cover & remover from heat and let sit for 18 minutes, then cool slightly and peel.

Enjoy!