Serves 10, A classic dish to feed a party
Ingredients
Ingredient | Amount |
---|---|
Potatoes | 2 lbs |
Mayo | 1 & 1/2 Cups |
Prepared Mustard | 1 tbsp |
Salt | 1 tsp |
Pepper | 1/4 tsp |
Chopped Celery | 2 Stalks |
Chopped Onion | 1 |
Chopped Hard Boiled Eggs | 4 |
Instructions
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Peel and cut the potatoes into small cubes. Boil them until they are tender, then let them cool slightly.
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In a large mixing bowl, combine the mayo, prepared mustard, salt, and pepper. Mix well to make the dressing.
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Add the cubed potatoes, chopped celery, and chopped onion to the bowl and toss everything together with the dressing.
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Stir in the chopped hard-boiled eggs.
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Cover the bowl and refrigerate the potato salad for at least 4 hours to allow the flavors to meld together.
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Before serving, give the potato salad a final toss, and adjust the seasoning if needed.
Denise’s Notes: “I cut mayo to 3/4 cup and add 1 cup of ranch dressing. I used powdered mustard and add 1/2 tsp cayenne pepper”
Enjoy!