Ingredients

The following ingredients have 18 Servings
  • 5 Pounds Russet Potatoes
  • 2 Cups Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Garlic Powder
  • 1/3 Cup Dill Pickle Relish
  • 1/4 Teaspoon Celery Salt
  • 6 Hard Boiled Eggs (Diced)
  • 1 Cup Chopped Celery
  • 1/2 Cup Chopped Green Onion

Instruction

  • Wash the potatoes thoroughly, then peel and cut into 1/2-1 inch cubes.
  • Place the cubed potatoes in a large pot of cold water.
  • Bring the potatoes to a boil then add 1 Tablespoon Salt to the pan.
  • Reduce the heat to medium and boil gently for 8-10 minutes, just until fork tender.
  • Drain the potatoes, add them to a large bowl, and place in the refrigerator for 10 minutes.
  • While the potatoes are cooling mix together the mayonnaise, mustard, paprika, salt, pepper, garlic powder, relish, and celery salt in a medium bowl until well combined.
  • Remove the potatoes from the refrigerator and mix in the dressing. Add in the diced boiled eggs, chopped celery, and green onion and mix gently to combine.
  • Chill the potato salad for at least 1 hour before serving.