Chef Rico's Texas Yellow Potato Salad

Ingredients

• Regular brown skin potatoes - NOTE: use 1 small potato per person 
• 1/2 cup of chopped white onion
• 1/2 cup of chopped celery
• 1/3 cup of chopped large seeded black olives
• 1/3 cup of chopped whole green olives
• 1/3 cup of chopped cilantro 
• 1/3 cup of chopped dill pickles
• Seasoned salt
• Miracle Whip
• Mustard 4 - Boiled eggs

Serves 8

1. Peel and rinse the potatoes then quarter and place in large pot of water and bring to a boil. Cook until the quarters are still in tack but slightly soft.
NOTE: you want the potatoes to stay chunky while mixing the ingredients in.
NOTE: add the eggs in with the potatoes to boil together so the eggs will be ready when the potatoes are.
2. Drain the potatoes when done and let cool for 5 minutes.
3. Add all the ingredients except the miracle whip and mustard.
4. Under running cold water, peel the boiled eggs. Use two whole eggs to chop up and add. Save two for later whole.
5. With all the ingredients in, now add in 2 cups miracle whip and start stirring the mixing together really well. Add Miracle whip as needed to make the mixture wet and smooth looking not dry. Using a wooden spoon to stir with will help keep the potatoes in chunks.
6. Once you have the texture as you like it, add in mustard just enough to color the whole mixture all over.
7. Now place the potato salad in your serving dish and smooth, covering the whole dish. Cut the remaining two eggs into slices with the yellow yoke intact and place all around the top of the salad.
8. Sprinkle the top with seasoned salt for color and taste. Sprinkle  the chopped cilantro over all that and you are done. Wrap with clear Cling Wrap and refrigerate until ready to serve.

This has been a Cadden family favorite for many years at barbeques.