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|Lena's Potato Salad|
"This is like having potato salad and deviled eggs multi functional dish. It was a favorite at our own family barbeques."
- 8 greater massive eggs
- 8 huge potatoes, peeled and chopped
- 1 (three ounce) jar pitted and sliced green olives
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- salt and pepper to taste
|Prep : 15M||Cook : 8M||Ready in : 50M|
- Place eggs in a saucepan with sufficient bloodless water to cover. Bring water to a boil, and immediately put off from warmth. Cover pan, and allow eggs stand in warm water for 10 to 12 mins. Remove eggs from hot water, cool, and peel. Do now not chop.
- In a pot with enough water to cover, boil the potatoes 15 mins, or until tender. Remove from warmness, and permit to stay within the warm water approximately 10 minutes. Drain, and funky.
- Place the eggs and potatoes in a massive bowl. By hand, mix within the olives, mayonnaise, and mustard, and mash the eggs and potatoes. Season with salt and pepper. Cover, and refrigerate until serving.
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