 | | Directions |
- Cook the eggs to a hard boil. Cool completely.
- Peel and boil potatoes; cool completely. Slice the potatoes and put in a bowl large enough for mixing the potato salad.
- In a separate bowl, combine the salad dressing, mustard, sugar, onions, pepper, and salt together; stir to mix together thoroughly.
- Peel and cut eggs in half; remove the yolk and place in a bowl. Slice egg whites and add them to the bowl containing the sliced potatoes.
- Mash egg yolks thoroughly and add them to the dressing mixture.
- Add the dressing and egg mixture to the potatoes and egg whites; stir and mix thoroughly.
- Stir in sliced radishes, if desired.
- Best to refrigerate the salad for several hours before serving. This recipe can be made one or two days ahead of when you need to serve it.
|
|
|
Prep Time: 2 hours
Cook Time: 15 minutes
Servings: 20
|  | | Ingredients | | - | | 5 pounds potatoes |
| - | | 12 extra large eggs |
| - | | 1 jar salad dressing (30 oz.) |
| - | | 2 tablespoons mustard |
| - | | 3 tablespoons sugar |
| - | | 1/2 large onion , finely chopped |
| - | | 1/2 teaspoon pepper |
| - | | Salt, to taste |
| - | | Radishes, sliced (optional) |
| |
| |
