Things You'll Need:
- 6 large eggs
- 8 to 10 medium potatoes
- 2 fresh pickling cucumbers or 1 large slicer
- 2 firm tomatoes
- 1/4 to 1/2 cup fresh or frozen peas
- 1 cup mayonnaise
- 1/4 to 1/2 small onion
- Salt and pepper to taste
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Step 1
Wash, peel and cut potatoes in half. If you are using new potatoes from the garden, scrub with a vegetable brush to remove peelings.
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Step 2
Fill a dutch oven with 2 quarts of cold water, add the potatoes and bring to a boil. Always start potatoes in cold water to retain flavor. Reduce heat to maintain a slow boil and cook for 20 minutes. Test potatoes by piercing with a fork. Potatoes should be tender but not be mushy.
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Step 3
Drain potatoes and set aside to cool.
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Step 1
Boil eggs in a small pan for 10 minutes.
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Step 2
Remove pan from the stove and drain eggs.
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Step 3
Cover the eggs with cold water and let sit for 5 minutes.
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Step 4
Crack the shells on the side of the pan and dip the hard-boiled egg into the cold water. The shell will slip off easily.
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Step 5
Set eggs aside to cool.
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Step 1
Chop the cooled potatoes and eggs into irregular pieces and mix together in a large bowl. Irregular-shaped pieces provide more flavor and texture to your salad and allow the flavors to blend together.
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Step 2
Add 1/2 of the mayonnaise and mix well.
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Step 3
Peel and chop the cucumbers into coarse pieces. Add to the potato and eggs and mix.
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Step 4
Cut tomatoes in varying shapes and add to the salad, mixing well.
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Step 5
Mince the onion as fine as you can. Minced onion provides plenty of flavor that won't turn off the onion haters in your family.
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Step 6
Add the remaining mayonnaise to the salad mixture and stir throughly. Add minced onion and peas and stir again, being sure to spread the onion and peas throughout the salad.
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Step 7
Add salt and pepper to taste.
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Step 8
Cover tightly and refrigerate for 1 hour before serving.
