Potato Salad
Serves 830 mins prep10 mins cook
A delicious potato salad made with Russet potatoes, eggs, and a variety of ingredients, perfect as a side dish for Thanksgiving. The addition of Mezzetta Garlic Stuffed Olives elevates the flavor.
0 servings
What you need
Instructions
1: Peel the Russet potatoes and cut them into cube-sized pieces. 2: In a pot at medium-high heat, add 6 cups of water and 1 tablespoon of chicken bouillon and whisk. 3: When the water comes to a boil, add the potatoes and 2 eggs, and let them boil for about 10 minutes or until the potatoes are fork-tender. 4: Drain the potatoes and let them cool down for about 10-15 minutes. 5: While the potatoes and eggs are cooling, dice 2 celery sticks, 5 green onions, and slice half a jar of Garlic Stuffed Olives. 6: Peel the hard-boiled eggs and slice them. 7: In a large bowl, add the cooled potatoes and all other ingredients including ½ cup of sour cream, 1 cup of mayonnaise, 1 teaspoon of salt, 1 teaspoon of pepper, 1 tablespoon of mustard, and 1 teaspoon of chili powder, and mix together. 8: Chill for 25 minutes before serving as a side dish with your Thanksgiving dinner.View original recipe