Recipe by VANESSA83
"This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to."
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dill pickle relish
prepared yellow mustard, or to taste
hard-cooked eggs, peeled and chopped
buttery round crackers
This is like my grandmother used to make. And yes, the mustard should be tablespoons, not cup! We always use diced pickles instead of the pickle relish as well.
It sure sounded like too much mustard, but tried it and it was!! Maybe it is a misprint and should be 3/4 Tablespoon.
Quick and easy.
will be a 5 star without all that darn mustard, i made it like that too, YUCK
I reduced the amount of mustard and probably needed a little more. I also forgot the paprika, left out the celery and used only 6 eggs. I should have used more eggs, mustard and maybe even mayo so it would be a little creamier. Everyone enjoyed it and my daughter LOVED it.
The ingredient amounts sound wrong to me for potato salad. I only put about a teaspoon of mustard in a cup of mayo - 3/4 cup sounds like it would really be mustardy!
I followed the recipe exactly an dit seemed like there wasn't enough dressing or eggs. Maybe my potatoes were too big. It was very good though. I will make this again. Thanks for the recipe!
Too much mustard the first time I made it. Cut it back the next and it was great. Love the egg in it.
* Percent Daily Values are based on a 2,000 calorie diet.
Alabi Potato Salad
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 118
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