This salad has been a staple for the family for years. A friend and I prepared enough to serve 200 at my oldest son's wedding reception.—Dona Sundsmo, Tacoma, Washington
- 10 pounds potatoes, peeled and cubed
- 3 cups mayonnaise
- 3 cups sweet pickle relish
- 2 cups chopped onions
- 1/2 cup prepared mustard
- 1 tablespoon salt
- 1 teaspoon pepper
- 15 hard-cooked eggs, chopped
- Cook potatoes in boiling water until tender; drain. Combine mayonnaise, relish, onion, mustard, salt and pepper; mix well. Add eggs and warm potatoes; toss gently. Cover and refrigerate. Yield: 60 (1/2-cup) servings.
Originally published as Party Potato Salad in Taste of Home August/September 1998, p54
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