Ingredients
- 10 Small Russet potatoes or 5 large
- 4 hard boiled eggs
- 1 red onion diced
- 3 ribs of celery diced
- 1 can of black olives sliced (minus the olives you eat while slicing)
- 1 1/2 cups of diced bell peppers
- 3/4 cups of sliced green olives
- 3/4 cups of diced dill pickles
- 3/4 cups of sweet relish
- 1 cups mayo
- 3/4 cup green onions diced
- Seasoning to taste
Directions
Wash potatoes put in a pan and cover with water. Simmer until potatoes are knife tender and slide of a knife when poked. Cool potatoes either naturally or in water until just cool enough to handle. Peel of peels with small knife or use your hands. Cute into cubes. Add all other ingredients and mix and put in the fridge to let flavors develop and for the salad to cool.
Roasted Garlic Mayo
Ingredients
- 4 cloves of roasted garlic
- 1 egg yolk
- 1 whole egg
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 tablespoon dijon mustard
- 1 cup canola oil
Directions
In a mortar and pestle add garlic and salt and mash until smooth. In a small bowl or food processor add eggs, lemon juice, vinegar and mustard. Pulse about 5 times. Then slowly add oil ( I use a squeeze bottle to better control it) You want to add it slow so it will emulsify. When done add garlic and pepper and mix in well.
