Lela's Fourth of July potato salad, filled with green and black olives, chopped pickles, and hard-cooked eggs, makes enough to serve 30 to 40 people.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
356 Calories
Recipe Instructions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse potatoes with cold running water until cool.
Step 2
Place olives, pickle chips, onion, and eggs into a large, heavy-duty, disposable foil pan. Chop potatoes into small pieces; fold into olive-egg mixture.
Step 3
Combine mayonnaise and yellow mustard. Add dressing to potato mixture; fold together until well combined. Chill for at least 2 hours before serving.
Ingredients
10 pounds potatoes, peeled
2 (6 ounce) cans black olives, diced
2 (6 ounce) jars green olives, diced
1 cup dill pickle chips, diced
1 cup sweet onion (such as Vidalia®), finely chopped
16 hard-cooked eggs, chopped
7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
