- 6 eggs
- 4 celery stalks
- 10 pounds russet potatoes
- 3 teaspoons salt
- 2 tablespoons prepared mustard
- 3 tablespoons dill relish
- 5 tablespoons real mayonnaise
- Freshly ground black pepper
In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
Dice the celery stalks, and place to the side with eggs.
In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.