Ingredients

• 5 pounds whole russet potatoes
• 5 large eggs
• 1.5 cups mayonnaise , such as Hellman's
• 2 tablespoons prepared yellow mustard , such as French's
• 25 pimento-stuffed green olives , sliced
• 7 sweets gherkins , chopped
• 3 stalks celery , chopped
• 1 small onion , chopped
• 1 pinch salt , or to taste
• 1 green bell pepper , Optional

Instructions

1. 1 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.
2. 2 Drain potatoes; steam dry 1 to 2 minutes. Cool, then peel and cut into cubes.
3. 3 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.
4. 4 Remove eggs from hot water; cool under cold running water. Peel and slice eggs; reserve 1 attractive slice for garnish.
5. 5 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.
6. 6 Top salad with bell pepper slices; place reserved egg slice in the center. Chill until ready to serve.

Nutrition per serving