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Ingredients
| russet potatoes: 5 whole potatoes |
| eggs: 5 (hard-boiled) |
| celery: 2 stalks (chopped) |
| cucumbers (sliced): 1 cup (chopped) |
| dill relish: 8 oz |
| regular mayonnaise: 1 1/2 cups (divided) |
| yellow mustard: 1 Tbl |
| ground mustard: 1 tsp |
| garlic powder: 1/2 tsp |
| salt: 1 tsp |
| onion powder: 1/2 tsp |
| black pepper: 1/4 tsp |
| fresh basil |
Mom's Potato Salad
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
10 serving(s)
Tags
- Boil eggs, refrigerate overnight.
- Peel potatoes, boil until tender, set aside to cool.
- While potatoes are cooling, peel and chop eggs, add 2 tbsp mayonnaise. Blend together until smooth.
- Once potatoes are cooled, dice them into 1/4 inch cubes.
- In a large mixing bowl, add potatoes, egg mixture, dill relish, celery, cucumbers. Toss.
- In small mixing bowl, add mayonnaise, prepared mustard, salt, garlic powder, onion powder, dry mustard and basil. Mix well and pour over potato and egg mixture.
- Stir together until mixed well.
- Refrigerate at least 4 hours before serving.