Step 1

Start by cooking your potatoes. I prefer to leave the skin ON, but my Grandma always liked hers peeled. Cut your potatoes into smaller chunks and place them in a large pot with enough water to cover the tops of the potatoes.

Step 2

Cook over high heat and bring to a boil. Once boiling, reduce heat to medium low and cover with a lid. Cook potatoes for 15 minutes or until potatoes are soft.

Step 3

Once the potatoes are done cooking, drain them and then dice them into small bite-sized pieces.

Step 4

While your potatoes are boiling, you can also make your eggs. Dice your peppers and onions. Remember, you want to dice them in very small pieces, about 1/4”, thumbnail size as my mom always told me!

Step 5

In a large mixing bowl, mix together the diced potatoes, onions, and peppers. Stir in the diced eggs and mayonnaise.

Step 6

Stir everything together and season with salt and pepper to taste.

Step 7

Refrigerate potato salad for at least one hour before serving, allowing the flavors to mingle and chill. Then enjoy!