Old-Fashioned Potato Salad
- 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.
Recipe courtesy of Bobby Mueller, owner Louie Mueller Barbeque
Recipe courtesy of Geoffrey Zakarian