Recipe: Buffet Potato Salad

Potato. Salad. Two words that were meant to be together.

We'd not had this one before. And now, thankfully, we have! It accompanied Blue Cheese Burgers. 

BUFFET POTATO SALAD
Serves 4 to 6

2 C cold cubed cooked potatoes
4 hard-cooked eggs, diced
1 C cold cooked peas (can use canned)
2 small onions, dice
1 bell pepper, diced
½ tsp salt
1 C mayonnaise (preferably homemade—see recipes in Basics section)
Lettuce (for serving)
Deviled eggs (for garnish—see recipes in this section)
Tomatoes, cut into wedges (for garnish)

Combine potatoes, eggs, peas, onions, bell pepper, and salt, mix with mayonnaise (saving some mayonnaise for topping salad), and chill thoroughly. Serve on lettuce. Garnish with deviled eggs and tomatoes. Top with reserved mayonnaise.