Potato Salad

8 large russet potatoes
4 hard-cooked eggs, peeled, chopped
1 each: finely chopped: green bell pepper, celery rib, large onion
2 kosher pickles, finely chopped, optional
12-15 pimento-stuffed olives, chopped
3/4 cup prepared mayonnaise, or as needed
3 tablespoons minced fresh parsley , optional
2 teaspoons Dijon-style mustard
1 teaspoon salt, or  to taste
Freshly ground pepper

Cover potatoes in their jackets with water in a large pot; heat to a boil over medium-high heat until fork tender, about 30 minutes.  Remove from heat; set aside to cool. Slip off skin by sliding the back of a dull knife along the potato.

Meanwhile, combine eggs, bell pepper, celery, onion, pickles, olives, and parsley, if using, in a large bowl; cut the peeled potatoes into coarse chunks. Add to egg mixture. Set aside.

Stir together mayonnaise, mustard,  horseradish, salt and pepper in a small bowl. Stir mayonnaise mixture into the potato/egg mixture. Smooth top with back of a spoon. Sprinkle top with paprika. Cover with plastic wrap. Refrigerate at least 4 hours. Makes 16 to 20 servings.

Every family has a dish that tells its story — ours is my grandmother’s potato salad, a simple yet soulful recipe passed down through generations. Crafted with humble, honest ingredients and held together by the steady hands of those who knew how to make comfort taste like home, this potato salad is more than a mere side dish: it’s a tender tradition you can bring to your table and share with those you love.