3 lb bag of Russet or yellow potatoes, peeled and diced
6 large eggs, hard boiled
1 1/2 cups green peas
1/3 cup yellow mustard
1 cup miracle whip or mayo
1/4 – 1/2 cup apple cider vinegar, depending on how tangy you like dressing
2 tsp Lawyer’s Season Salt
1 tbsp white pepper
Boil potatoes until tender about 15-20 minutes add peas for last 2 minutes then strain through colander. Please potatoes and peas in large bowl and let cool at least 20 minutes. Meanwhile combine mustard, mayo, vinegar, salt and pepper and stir until ingredients are fully mixed. Slice 4 eggs with egg slicer length and width wise and add to potatoes and peas. Pour dressing over potatoes and stir to coat the potato mixture with dressing. (You can always make more dressing if you want it creamier, you can make a half or quarter additional batch). Once potato salad is mixed completely, slice remaining 2 eggs lengthwise only and arrange the egg slices on top of the salad in a circle or flower design. Chill in refrigerator for at least 1 hour.
Thank you Grandma Sammi for a fun and easy salad recipe, much love!!