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 in 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, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
Step 2
Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
Step 3
Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.
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
