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New Orlean's Potato Salad

Prep
Cook
Serves 10people
Ingredients
2
large baking potatoes peeled and cut into 16ths (cut the potato lengthwise, then cut each half in half lengthwise then cut each quarter into 4-8 pieces –the smaller pieces will cook faster)
2
green onions- sliced
2
hard boiled eggs- chopped
2
stalks celery- chopped
1/2
dill pickle- chopped
12
olives- sliced
1
tsp vinegar
1/3
cup mayonnaise(more or less)-Helmans is best -NOT Miracle whip
2
tbsp chopped fresh parsley or cilantro
Salt and black pepper to taste
Directions
1.
Set aside a large bowl –big enough to hold and stir all of the ingredients.
2.
Hard boil the eggs– place eggs into a pot and cover. Turn on heat. After the water comes to a boil (when you get a good head of steam coming from under the lid), turn the heat off and keep the lid on the pot. Set the timer for 20 minutes. After 20 minutes, pour the hot water off the pot and run cold water over the eggs.
3.
Boil the potatoes- Put cold water and about 1 teaspoon salt into a medium to large pot. Add the potatoes then turn heat on high. Bring the pot to a boil then reduce heat to medium and simmer the potatoes for about 15 minutes (you want the potatoes to be a little firm –if they are too softthey will turn to mashed potatoes when you mix everything together). After the potatoes are cooked pour off the water then return the pot to the stove and heat for a minute or two to cook off any excess moisture/water.
4.
Chop the ingredients (except for the potatoes) in any order and size you want and toss it into the big mixing bowl.
5.
After all of your ingredients are chopped and in the bowl (including the potatoes and eggs) sprinkle the teaspoon of vinegar over the mixture, then salt and pepper to taste.
6.
Lightly toss then add the mayonnaise and lightly toss again –being careful not to break up the potatoes too much.
7.
If the salad is a little dry add more mayonnaise until it gets to the consistency you want.
8.
Transfer the mixture to a serving bowl for serving.
9.
Sprinkle a little paprika on top and garnish with parsley or celery leaves.

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