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Ingredients
| russet potatoes: 5 lbs |
| eggs: 6 |
| onions: 1 |
| celery: 2 stalks |
| regular mayonnaise: 1 1/2 cups |
| salt: 1 Tbl |
| black pepper: 1 1/2 tsp |
| white wine vinegar: 1/4 cup |
| yellow mustard: 3 Tbl |
| granulated sugar: 2 tsp |
Picnic Potato Salad
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- fill a large pot with water.
- Wash potatoes and cut into cubes (I leave skins on, but you can always peel).
- put potatoes into pot and cook until tender to poke.
- hard boil 6 eggs. When cool, chop into coarse pieces.
- chop onions & celery.
- Drain and let potatoes cool until luke warm.
- In a bowl, mix remainder of ingredients together.
- Mix potato, chopped eggs, onions, celery and wet mixture together.
- chill and serve.