Mom's Potato and Egg Salad
- Ready In:
- 2hrs
- Ingredients:
- 7
- Yields:
-
10 cups
- Serves:
- 20
ingredients
- 2 1⁄2 lbs red potatoes
- 7 eggs, hard boiled
- 1⁄2 cup ranch dressing
- 4 stalks celery, diced very finely (use leaves and heart if you can)
- 1⁄2 cup onion, diced very finely
- 1 1⁄2 cups mayonnaise (add more to taste)
- salt
directions
- Boil potatoes in salted water, covering potatoes, until fork tender. At home, we boil the eggs right along with the potatoes. Cool, peel and chop both potatoes and eggs into bite sized pieces, keeping in separate bowls.
- In a very large plastic bowl, salt potatoes to taste and toss using the bowl (not spoons).
- Add ranch dressing and toss using bowl only again.
- Add half of chopped eggs, celery and onion, and toss using bowl only again. Then add the rest of eggs, celery and onion and toss one last time - you may have to use large spoons at this point. We toss this way so as not to break up the potatoes. Add more mayo to taste if not creamy enough.
- Refrigerate, covered, for at least 4 hours to develop flavors. We like to cool overnight. Enjoy!
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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