Freda's Potato Salad

August 8, 2019

5 lb. russet potatoes, chopped into 1 1/2-inch pieces 

30 oz. mayonnaise 

3 oz. mustard 

2 T. pickle relish, or to taste

2 T. salt, or to taste

2 T. pepper, or to taste

6 hard-boiled eggs (chop 4; slice 2 for decorating)

 

Bring a large pot of salted water to boil and cook potatoes until a knife pierces them easily.

Drain and allow to cool.

Mix potatoes with mayonnaise, mustard, pickle relish, salt, pepper, and 4 chopped eggs.

Place in serving bowl and decorate with sliced eggs.

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