3lbsredrusset, or yellow potatoes, peeled and chopped into 1/2-inch pieces
2teaspoonskosher salt, for the boiling water with the potatoes
6eggshard-boiled, peeled and chopped
6ouncecan olivessliced or roughly chopped
3/4cupmayonnaise
2-3tablespoonsCholula hot sauce
2teaspoonsyellow mustard
2tablespoonsdill pickle relish or finely chopped pickles with a bit of pickle juice
1/2teaspoonkosher saltadjust to taste
1/2teaspoonfreshly cracked pepperadjust according to taste
1/4cupgreen onionssliced thin
2tablespoonsfresh cilantro or parsleychopped small
Instructions
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add 2 teaspoons of kosher salt. Boil until fork-tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, hot sauce, mustard, dill relish, 1/2 teaspoon salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and olives to the bowl. Stir to mix well.
Sprinkle with green onions and cilantro stir to combine. Serve immediately or refrigerate until ready to serve.
Notes
Adjust the cholula according to taste. We love this with the bit of heat that 3 tablespoons adds to this recipe. If you are leery of the heat, start with 1 tablespoon and adjust according to taste.