Mom’s Potato Salad
Ingredients
- 5 Lbs Russet potatoes Peeled and large diced 1 1/2”
- 8 Each Eggs
- 1 ½ Cups Mayonnaise
- 4 Tbs Mustard
- 1 ½ Cups Onions small diced 1/4” or less
- 1 ½ Cups Celery small diced 1/4” or less
- ½ Tsp Old Bay seasoning
- TT Salt & Pepper
Instructions
- Peel and dice potatoes and place in a large pot, add whole eggs and cover with water. Bring to a boil, reduce heat and continue to cook until potatoes are tender when you pierce with a fork. Approximately 20 minutes. Drain, then remove eggs and place in a bowl of ice water to cool. Return the potatoes to the pan. Peel all the eggs, reserving 2 (two) for garnishing. Place 6 Six) eggs in a small bowl and mash with a fork.
- While the potatoes and eggs are cooking, dice the onions and celery.
- Combine all ingredients (except the 2 eggs saved for garnishing) in the pan with the potatoes and mix until blended, add salt and pepper to taste.Slice 2 eggs for garnish.
- Place the Potato Salad in in a large bowl, garnish with sliced eggs, cover and refrigerate until serving.