Best Ever Potato Salad

Name: Best Ever Potato Salad
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 25 serving(s)
Ingredients: 10 lbs potatoes, cubed, boiled; 1 cup oil (salad, canola, whatever you generally use); 3/4 cup vinegar; 1 onion, diced; 2 teaspoons salt; 1 tablespoon basil; 1 tablespoon dry mustard; 1/4 teaspoon pepper; 2 cups mayonnaise; 12 eggs, hard boiled, chopped; 2 green peppers, chopped; 2 sweet red peppers, chopped; 2 cups celery, chopped; 1/2 cup milk

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Recipe by kstrating

Potato Salad is another thing I've never been crazy about, until I found this recipe!! I will lick the spoons clean when I'm done putting it all together & cleaning up. The reason: dry mustard instead of prepared. It still has plenty of zing, but not one that says "don'cha love the mustard?" ;-) Recipe is from the United Methodist Cookbook 1984, Albert Lea, MN ala Ellen Adams. Thanks for the cookbook, Mom! Note: It's going in, as printed, for 25 people, but I often cut in half or quarters, depending on where it's going.

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READY IN: 2hrs 30mins

SERVES: 25

UNITS: US

INGREDIENTS

Nutrition

10

lbs potatoes, cubed, boiled
1

cup oil (salad, canola, whatever you generally use)
³⁄₄

cup vinegar
1

onion, diced
2

teaspoons salt
1

tablespoon basil
1

tablespoon dry mustard
¹⁄₄

teaspoon pepper
2

cups mayonnaise
12

eggs, hard boiled, chopped
2

green peppers, chopped
2

sweet red peppers, chopped
2

cups celery, chopped
¹⁄₂

cup milk

DIRECTIONS

In a bowl, combine oil, vinegar, onion, salt, basil, mustard & pepper & mix well.
When potatoes are tender, but not mushy, drain, place in large bowl & pour this marinade over them. Toss gently until absorbed.
Gently stir in eggs & vegetables.
Mix mayonnaise & milk together & fold into the potato mixture.
Chill several hours before serving.
Note: I cube my potatoes before they go into the pot to boil. They cook faster & I don't have to cube hot potatoes! Just watch them, because you don't want them mushy!
"Cooking Time" is chilling time,.

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