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Ingredients
- 10 lbs potatoes
- water to cover
- 2 tbsp. salt
- 12 hard-cooked eggs
- 1 cup spanish onion, chopped
- 1 stalk celery, chopped
- 1 cup sweet pickle relish
- 1 quart mayonnaise
- 1/4 cup prepared mustard
- salt & pepper to taste
- garnish: parsley, a box of cherry tomoatoes and paprika
Preparation
Step 1
A day ahead: peel potatoes. Cook until fork tender-about 30 minutes. Drain and let them cool enough to handle. Mash them with masher or electric mixer. Separate the eggs. Chop the white and add them to the salad. Add the onion, celery and relish. Mash the egg yolks. Add the mayonnaise and mustard to the yolks and whip until smooth. Stir into salad, mixing well.
Next day; serving time: You may want to freshen the salad with a little extra mayonnaise. Put it into a large bowl, garnishing with lots of parsely, cherry tomatoes and paprika