We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Lela's Fourth of July Potato Salad
0 Likes
Prep Time:
30 minutes
30 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
240 minutes
240 minutes
Delicious potato salad with olives, pickles, and eggs, perfect for a crowd or smaller gatherings.
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
- 0.25 cup prepared yellow mustard
- 7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
Instructions:
- In a large pot, cover the potatoes with salted water and bring to a boil. Use two pots if necessary. Simmer on medium-low heat until fork-tender, about 1 to 1 1/2 hours. Begin checking after 1 hour. Drain and rinse the potatoes under cold running water.
- Add the black olives, green olives, pickle chips, onion, and hard-cooked eggs to a large heavy-duty disposable foil pan. Once the potatoes have cooled, dice them into small pieces and fold them into the olive-egg mixture.
- Mix together mayonnaise and yellow mustard, then toss with the salad ingredients until well combined. Refrigerate for a minimum of 2 hours before serving.