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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By secret2sundae_1...
Philly
on March 15, 2012
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I agree totally with mizjmassie!! This recipe is off! The potato amount is wrong. I only use sweet pickle relish, and I use green, red bell pepper, diced carrots, celery, and a dash of celery seeds. You must add yellow mustard, thicky, heavy mayonaise, onions, & boiled crumbled eggs. The key is to NEVER rinsed your cooked, cubed potatoes.
By mizjmassie
on August 13, 2011
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I think the main problem with this recipe is the amount of potatoes if off. However, I think if you cook maybe 2-3 lbs you may be okay. However, I still think it's too plain. No mustard, no bell pepper or celery or onion (like green. Lastly, dill pickle relish is okay, but too bitter for my pallete. I prefer sweet pickle relish. There are just far more better recipes out there. There is salt in this recipe even though so many reviewers said that there wasn't. I used seasoned salt and doctored this recipe by changing everything.
By cupcake absolute
Near Yorktown,VA.
on July 31, 2011
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All that is needed? a few teaspoons of Evaporated Milk.Perfect.
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