|Chop green pepper, next time I make potato salad, I am going to use red and orange and yellow, what a pretty salad that would be! Add to onion in large bowl.|
|Chop up the potatoes into bite size pieces, you got it! ADD TO BOWL!! I am just checking to make sure you are paying attention and you are!! What a good student you are!|
|I am doubling the recipe next time, this potato salad is so delicious, why have I never made it before??|
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, Kalamata Olives, green pepper, onion, pickles, Tarragon, mustard, mayonnaise, salt and pepper. Mix together well and refrigerate until chilled.