Name: Lela's Fourth of July Potato Salad
Prep time: 30 min
Cook time: 30 min
Yield: 30
Ingredients: Potatoes, peeled - 10 pounds; Black olives, diced - 2 (6 ounce) cans; Green olives, diced - 2 (6 ounce) jars; Dill pickle chips, diced - 1 cup; Sweet onion (such as Vidalia®), finely chopped - 1 cup; Hard-cooked eggs, chopped - 16; Prepared yellow mustard - ¼ cup; Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise - 7 cups

Ingredients for - Lela's Fourth of July Potato Salad

1. Potatoes, peeled 10 pounds

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

6. Hard-cooked eggs, chopped 16

7. Prepared yellow mustard ¼ 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.