Recipe information
Ingredients for - Lela's Fourth of July Potato Salad
2. Black olives, diced - 2 (6 ounce) cans
3. Green olives, diced - 2 (6 ounce) jars
4. Dill pickle chips, diced - 1 cup
5. Sweet onion (such as Vidalia®), finely chopped - 1 cup
8. Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise - 7 cups
How to cook deliciously - Lela's Fourth of July Potato Salad
1. Stage
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.
2. Stage
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.
3. Stage
Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.
