Potato salad is a beautiful thing. Earlier this summer, I wrote about my Mom’s delicious mayo-free recipe. Well now it’s time to share with you the best mayo-laden recipe 🙂 And it belongs to my Mother-in-law.
Well, really, it’s potato-EGG salad. Yum, yum, yum. If you’ve had it, you’re nodding your head in agreement with me right now.
I thought this would be a good thing to share now that Labor Day weekend is knocking on our doors. This recipe, like my Mom’s, feeds a huge crowd and is super easy to make. I remember the first time I tried it – it was love at first bite. Your friends will fall in love with you for sharing it. So, bring it along to the last of the season’s barbecues. But beware…it’s hard to stop at one spoonful!
MIL’s Potato-Egg Salad
5 pounds baking potatoes
8 hard boiled eggs
1 cup chopped celery
1 cup chopped onions
2 1/2 cups Hellmans mayonnaise
Peel and cube potatoes before boiling. Add salt to pot. Boil for about 10 minutes. Add other ingredients while warm, then chill salad in fridge.
Serves an army.