Lela's Fourth Of July Potato Salad

Ingredients

• Servings: 30
• 10 pounds potatoes, peeled
• 2 (6 ounce) cans black olives, diced
• 2 (6 ounce) jars green olives, diced
• 1 cup dill pickle chips, diced
• 1 cup sweet onion (such as vidalia®), finely chopped
• 16 hard-cooked eggs, chopped
• 1/4 cup prepared yellow mustard
• 7 cups hellmann’s® or best foods® canola cholesterol free mayonnaise

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 4 hrs


• place potatoes into a large pot and cover with salted water; bring to a boil. (you may need two pots.) reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. start checking for doneness after 1 hour. drain and rinse the potatoes with cold running water.
• place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. when the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
• combine mayonnaise and yellow mustard together. add the dressing to the salad ingredients and mix well. chill for at least 2 hours before serving.