-
1
Start large pot of water boiling for potatoes.
-
2
Peel and cut potatoes into chunks.
-
3
(I've heard that it's best to boil potatoes whole.
-
4
I have never done that and my potato dishes always turn out fine, but please do what you feel is best, and/or give me some tips!
-
5
).
-
6
Boil potatoes.
-
7
Drain potatoes.
-
8
Hard boil eggs.
-
9
Put eggs into a pot with enough room to keep them separated as best as possible.
-
10
Put cold water up to about an inch above them in the pot, and then bring to a rolling boil.
-
11
Let boil for 10 minutes, then take them off the heat immediately and pour cold water over them to stop the cooking process.
-
12
Let cool completely, peel (I find it useful to bang the eggs with enough heft against a hard surface to crack the shell), then slice and dice them to the size you prefer to be put into the salad.
-
13
Finely dice the bell pepper, onion, and celery.
-
14
Combine potatoes, eggs, and vegetables.
-
15
Add mayonnaise, salt, and pepper.
-
16
Mix well.
-
17
I am letting mine sit overnight in the fridge to let all the flavors have a better chance of melding together.
