Recipe courtesy of Bobby Mueller
Old-Fashioned Potato Salad
- Level: Easy
- Yield: about 40 (4-ounce) servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 115
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 25
- Sodium
- 221
- Total: 30 min
- Prep: 30 min
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.