Baked Potato Salad
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- Prep Time
- Minutes
- Difficulty Level Beginner
Ingredients
- 4 to 6 large baked Idaho potatoes, skins remaining, and cooled
- 6 oz can chopped black olives
- 1 red bell pepper, chopped
- 8 oz jar chopped or diced pimentos
- 1/2 bunch fresh curly leaf parsley,chopped
- 4 ribs celery, chopped, and you can include the leafy tops if you have them
- mayonnaise (enough to bind)
- 2 tbsp prepared horseradish
Instructions
- Coarsely chop the potatoes into a large bowl. Add all the other ingredients, adding mayonnaise last, and using just enough to bind. You don't want a "soup", you really want to enjoy the texture of all the vegetables.
- Season with kosher salt and fresh cracked black pepper to taste, and chill well before serving
- Sometimes I add a can of sliced water chestnuts for even more crunch!
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