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Potato Salad #2
Course:
Salads - Other Salads
Ingredients
4
Pounds
Potatoes
Peeled & Diced
5
Hard-Boiled Eggs
Chopped
1 1/2
Cup
Mayonnaise
2
Teaspoons
Dijon Mustard
1
Teaspoon
Celery Seed
1/2
Teaspoon
Salt
1/4
Teaspoon
Pepper
1
Cup
Dill Pickles
Chopped
1
Onion
Chopped
2
Stalks (1/2 Cup) Celery
Chopped
1/2
Cup
Green Onion
Chopped
1
Tablespoon
Parsley
Chopped
Instructions
Place potatoes in a large saucepan with water to cover. Bring to a boil and cook until potatoes are tender. Drain and cool.
Combine remaining ingredients in a medium bowl; mix well.
In a large bowl, add dressing to potatoes and stir to combine. Refrigerate at least 2 hours, but preferably overnight to allow flavors to blend.