Creamy Potato Salad

Creamy Potato Salad

Ingredients:

• 3 to 4 medium potatoes (Yukon gold or Irish) - 1 to 1 1/2 lbs

• 1/2 cup chopped sweet peppers

• 1/3 cup chopped onion

• 1/4 cup chopped pimento stuffed olives

• 1 1/2 tbsp apple cider vinegar

• 1/2 tsp sugar

• 1/2 tsp celery seeds

• 1/3 cup mayonnaise

• 2 hard boiled eggs, coarsely chopped

• salt & pepper

1. Bring a pot of water to boil. Peel and wash potatoes. Cut potatoes into chunks (cut into halves, then quarters, then eights). Place in boiling water and cook for 8 to 10 minutes, or until fork tender.

2. Place potatoes in a large bowl and sprinkle with vinegar, sugar, salt and pepper.

3. Add sweet peppers, onion and olives.

4. Fold in mayonnaise, celery seeds and eggs.

5. Cover and refrigerate for 2 hours, or more.

Notes&Tips:

• Traditionally potato salad contains celery. I haven't eaten a potato salad that did not contain celery; and a ton of mayonnaise. For this potato salad, I deviated and used a mix of different mini sweet peppers. The result was amazingly even better than with celery.

• Potato Salad is a side I always make when we go on a picnic in the summer or to take to a potluck gathering. Everyone, it seems, like Potato Salad.

• This Potato Salad is not heavy on the mayonnaise but gives the salad just the right amount of creaminess.

• Leave me a comment after you make this so I know what you think!