Quick and easy potato salad recipe with lots of old fashioned potato salad flavors. This will be the recipe for a summer side dish. Best done the day before.
Cook: 10 mins Additional: 6 hrs Total: 6 hrs 30 mins Prep: 20 mins Servings: 20 Yield: 20 servings
5 pounds red potatoes, chopped
3 cups mayonnaise
2 cups finely chopped pickles
5 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
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 empty pot to dry while you mix the dressing. Sprinkle with salt.
Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.
Per Serving: 339 calories; protein 4.1g; carbohydrates 20.4g; fat 27.6g; cholesterol 53.5mg; sodium 538.1mg.