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.
INGREDIENTS (for 2 servings):
- 5 pounds potatoes
- 1 cup mayonnaise
- 1 cup dill pickle relish
- 3/4 cup prepared yellow mustard
- 12 hard-cooked eggs, peeled and chopped
- 2 cups chopped celery (optional)
- 2 teaspoons paprika
- 20 buttery round crackers
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.