Ingredients
- 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
Directions
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.
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By regie's
Elliot Lake, On...
on March 21, 2013
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This recipe needs green onions, raddish, red, yellow and green sweet peppers, take out the dill and add some sweet pickle juice and the potatoes should be diced in half inch cubes before cooking. Now you have the best potatoe salad ever.
By KurtLinsin
on November 15, 2012
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Potatoes should be sliced, salad definitely needs onions. A few anchovies enhance the taste dramatically. A sprinkle of flat leave parsley could be added.
By emcady57
on September 03, 2012
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needs some onions and a little less potatoes
Read all 21 reviews