Recipe by honeysock
"Moist, eggy, chunky, and...no pickles!"
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prepared yellow mustard
salt, or to taste
ground black pepper
finely chopped green onions
So thankful for this recipe! it has all the same ingredients I use for a potato salad, but I have to make enough for a small wedding and was so unsure how to do that!
I have been eating, and making, this type of potato salad since I met my husband 44 years ago. The only difference is we add some dill pickle juice to the mayonnaise mixture before adding it to the potatoes, eggs and green onions. My mother-in-law always used 5 pounds of red potatoes, one dozen eggs and close to two bunches of green onions (green parts only). The mayo-mustard, salt and pepper were never measured. I followed your recipe using 5 pounds of potato but added a lot more mustard than listed (I USED TWO TABLESPOONS, AS WE LIKE IT TO HAVE SOME ZIP). IT WAS FANTASTIC! I CAN NOW DUPLICATE THE TASTE EVERY TIME.
Even as a mustard style potato salad preferrer, I rate this mayo style pot. Salad an A+. I made this for a serving of 3. I just adjusted the serving size on the recipe, & cooked potatoes only for 12 min vs 20. It turned out delicious!
I added a cup of sugar
This is the perfect basic potato salad recipe. Just the way I like it. Be careful with the salt!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Salad for 40
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 182
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