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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to. Ingredients:
5 pounds potatoes |
1 cup mayonnaise |
1 cup dill pickle relish |
1/4 cup prepared yellow mustard, or to taste |
12 hard-cooked eggs, peeled and chopped |
2 cups chopped celery (optional) |
2 teaspoons paprika |
20 buttery round crackers |
Directions:
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.
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