Publisher Photo
Publisher Photo
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
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 30 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 30 min.

Ingredients

  • 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-boiled large eggs, chopped

Directions

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

Nutritional Facts

1/2 cup: 163 calories, 10g fat (2g saturated fat), 57mg cholesterol, 317mg sodium, 15g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 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-boiled large eggs, chopped
  1. 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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