Jean's Potato Salad

Jean's Potato Salad
Photo by Jennifer Davick


  • ½ teaspoon pepper
  • 1 medium-size green bell pepper, diced
  • 1 cup mayonnaise
  • Garnishes: Bibb lettuce leaves, green onions
  • 1 ½ teaspoons salt, divided
  • 6 medium-size baking potatoes, peeled and cut into 3/4-inch cubes (4 lb.)
  • 6 large eggs
  • + 3 more ingredients
    • 1 large carrot, shredded
    • 4 green onions, white and light green parts only
    • 4 celery ribs, diced (about 1 1/4 cups)

1. Bring potato, 1/2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium heat, and cook 10 to 15 minutes or just until tender; drain. 2. Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.) Add water to a depth of 3 inches. Bring to a boil; cove...

View full recipe at My Recipes


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