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

  1. Peel and cut the potatoes into small cubes. Boil them until they are tender, then let them cool slightly.

  2. In a large mixing bowl, combine the mayo, prepared mustard, salt, and pepper. Mix well to make the dressing.

  3. Add the cubed potatoes, chopped celery, and chopped onion to the bowl and toss everything together with the dressing.

  4. Stir in the chopped hard-boiled eggs.

  5. Cover the bowl and refrigerate the potato salad for at least 4 hours to allow the flavors to meld together.

  6. 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!