Summer Potato Salad

Name: Summer Potato Salad
Ingredients: 2 12 lbs russet potatoes, roughly diced; 12 cup green olives, finely chopped; 13 cup onion, finely chopped; 13 cup anaheim chili, finely chopped; 14 cup celery, finely chopped; 3 eggs; 1 tablespoon whole grain Dijon mustard; 1 cup mayonnaise; salt and pepper, to taste

9 ingredients

7 steps

Ingredients

2 12 lbs russet potatoes, roughly diced
12 cup green olives, finely chopped
13 cup onion, finely chopped
13 cup anaheim chili, finely chopped
14 cup celery, finely chopped
3 eggs
1 tablespoon whole grain Dijon mustard
1 cup mayonnaise
salt and pepper, to taste

Directions

1

Roughly dice potatoes, leaving skin on.
2

Place diced potatoes and eggs into pan of cold water.
3

Bring to a boil and simmer until potatoes are fork tender and eggs are hard boiled.
4

Combine all ingredients except mustard and mayonnaise in large bowl and roughly mash and combine all ingredients.
5

Refrigerate until cool.
6

Stir in mustard and mayonnaise.
7

Serve.