recipes barefoot contessa

Sandy's Potato Salad (Serves 40)

Copyright 2012, Sandra Vorpahl, All Rights Reserved

Photo: Courtesy of Food Network

5 pounds white boiling potatoes, cooked, diced and cooled
4 to 5 hard boiled eggs, finely chopped
1 cup chopped celery
½ cup sweet pickle relish
½ cup finely chopped onion
2 cups mayonnaise
2 tablespoons brown mustard
2 tablespoons sugar
Salt and pepper

Place the potatoes in a large bowl. Add the eggs, celery, relish and onions.

Mix the mayonnaise, mustard and sugar in a small bowl. Slowly pour the mayonnaise mixture into the potatoes – don’t put it all at once – and mix together until moist. You might not use all of the 2 cups of the mayonnaise mixture (it depends on the potatoes). Add salt and pepper to taste.