Potato Salad

• servings: 20 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

5 pounds red potatoes, chopped

3 cups mayonnaise

2 cups finely chopped pickles

5 large hard-cooked eggs, chopped

½ cup chopped red onion

½ cup chopped celery

3 tablespoons prepared mustard

1 tablespoon apple cider vinegar

1 teaspoon salt, or to taste

½ teaspoon ground black pepper or to taste

Directions

Gather all ingredients.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.

Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, and cider vinegar together in a large bowl; season to taste with salt and pepper.

Fold in cooled potatoes until well combined.

For best results, store potato salad in the refrigerator until chilled or overnight before serving to allow the flavors to meld.

Enjoy!

Nutrition

• Calories: 339 kcal
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 54 mg
• Sodium: 538 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 4 g