Mother's Potato Salad

1 . Stage

Place potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.

2 . Stage

Drain potatoes and and allow to steam dry for a minute or two. Allow to cool, then peel and cut into cubes.

3 . Stage

Place eggs in a saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes.

4 . Stage

Pour out the hot water, then cool eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.

5 . Stage

Mix mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined.

6 . Stage

Pour mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish.

7 . Stage

Chill until ready to serve.