Title: Potato Salad
Description: We are coming to the time of year when we start going to more pot lucks. (By the way, I found out the other night that is an Irish expression dating to the times of abject poverty because of the potato famine, where friends and neighbors would pool together what foods they had. I always thought it was an American expression.) My mother used to make a great potato salad, and I finally devised this recipe as I remember potato salad would taste when I had it in England. Hope you enjoy my version.
Serves: 6
Ingredients:
8 medium Idaho/Russet Potatoes. 3 eggs. 1 Tbsp. red wine vinegar. Salt and pepper. ½ cup green olives. 1 cup Hellman’s mayonnaise. 1 Tbsp Dijon mustard. 2 Tbsp chopped parsley. 1 cup chopped red onion.

Instructions:
Place unpeeled potatoes in large pan, cover with water and bring to boil. Cook until done about 20 minutes. Hard boil the eggs, peel and chop up. Peel and cut up the cooked potatoes, try to keep warm, may need to use a knife and fork to peel them. Toss potatoes while still warm with the red wine vinegar and salt and pepper. Chop the olives very fine and add with the chopped parsley and chopped onions. Combine the mustard and mayonnaise and fold into the potatoes, gently fold in the eggs. Chill, best if allowed to sit for a few hours.