Prep Time: 20 mins Cook Time: 15 mins Additional Time: 6 hrs Total Time: 6 hrs 35 mins Servings: 20
My daughter renamed this ice cream sandwich cake “The Best Dessert I’ve Ever Eaten” for Memorial Day. It had been prepared in advance, but before she could taste it, my husband consumed it all! While I carry this desert to an enormous social occasion, my significant other could do without it since he will not have any extras!
Ingredients
5 pounds red potatoes, chopped
3 cups mayonnaise
2 cups finely chopped pickles
5 large hard-cooked eggs, chopped
½ cup chopped red onion
½ cup chopped celery
3 tablespoons prepared mustard
1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
Directions
1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
2. Stir together mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper in a large bowl. Fold in cooled potatoes until well combined.
3. Chill potato salad in the refrigerator for at least 6 hours to overnight before serving.
