Ingredients
The following ingredients have 4 Servings
- 3 lbs red (russet, or yellow potatoes, peeled and chopped into 1/2-inch pieces)
- 2 teaspoons kosher salt, for the boiling water with the potatoes
- 6 eggs (hard-boiled, peeled and chopped)
- 6 ounce can olives (sliced or roughly chopped)
- 3/4 cup mayonnaise
- 2-3 tablespoons Cholula hot sauce
- 2 teaspoons yellow mustard
- 2 tablespoons dill pickle relish or finely chopped pickles with a bit of pickle juice
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly cracked pepper (adjust according to taste)
- 1/4 cup green onions (sliced thin)
- 2 tablespoons fresh cilantro or parsley (chopped small)
Instruction
- Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
- Combine the mayonnaise, hot sauce, mustard, dill relish, 1/2 teaspoon salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and olives to the bowl. Stir to mix well.
- Sprinkle with green onions and cilantro stir to combine. Serve immediately or refrigerate until ready to serve.
