Lela's Fourth of July Potato Salad recipe
All Recipes Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Ingredients
- 10 pounds potatoes, peeled 2 (6 ounce) cans black olives, diced 2 (6 ounce) jars green olives, diced 1 cup dill pickle chips, diced 1 cup sweet onion (such as Vidalia®), finely chopped 16 hard-cooked eggs, chopped ¼ cup prepared yellow mustard 7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
Nutrition Info
- 356.4 caloriescarbohydrate: 28.4 gcholesterol: 113.1 mgfat: 22.5 gfiber: 4 gprotein: 6.8 gsaturatedFat: 1.2 gservingSize: -sodium: 839.4 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Lela's Fourth of July Potato Salad
Directions
-
Place potatoes into a large pot and cover with salted water, bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.