Prep Time:
45 mins
Cook Time:
20 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 35 mins
Servings:
10
Ingredients
Directions
Place potatoes in a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes.
Place eggs in a saucepan in a single layer; cover with water by 1 inch. Cover the saucepan; bring to a boil over high heat, then remove from heat, and let eggs stand in hot water for 15 minutes.
Remove eggs from hot water; cool under cold running water. Peel and slice eggs; reserve 1 attractive slice for garnish.
Combine mayonnaise and mustard in a bowl. Combine potatoes, eggs, olives, gherkins, celery, and onion in a separate large bowl; add mayonnaise mixture and gently toss until ingredients coated. Season with salt.
Top salad with bell pepper slices; place reserved egg slice in the center. Chill until ready to serve.
Nutrition Facts (per serving)
501
Calories
30g
Fat
52g
Carbs
9g
Protein
