Potato Salad
Potato Salad
Notes
Try cooking the potatoes for 20 minutes instead of 25.
Ingredients
- 5 pounds russet potatoes
- 5 eggs
- 2 cups plus 2 Tablespoons mayonnaise
- 2 medium celery ribs, minced
- 1/2 cup sweet pickle relish
- 1/3 cup minced red onion
- 4 teaspoons dried parsley
- 1 1/2 teaspoons celery seed
- 1 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- Rinse potatoes and boil them whole in a large pot for 25 minutes.
- Hard boil the eggs.
- Drain potatoes in a colander and let cool to room temperature.
- Drain eggs and place in the refrigerator to cool.
- Mix mayonnaise, celery, relish, onion, parsley, celery seed, dry mustard, pepper and salt in a small bowl.
- When eggs are cool enough to touch, peel them and chop into 1/2 inch cubes.
- When potatoes are cool enough to touch, peel them and chop into 1/2 inch cubes.
- Gently fold potatoes, eggs, and mayonnaise mixture.
- Chill in the refrigerator for at least one hour before serving.