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Potato Salad

Yield 8 servings


  • 4 pounds red potatoes (8 large)
  • 5 hard-cooked eggs, separated
  • 1 teaspoon salt, divided
  • 3 green onions, sliced (optional)
  • 1 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon pepper

How to Make It

  1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel and cut into 1-inch cubes.

  2. Chop egg whites. Stir together potato cubes, egg whites, 1/2 teaspoon salt, and, if desired, green onions.

  3. Mash egg yolks; add remaining 1/2 teaspoon salt, mayonnaise, and next 3 ingredients, stirring until blended. Gently stir into potato mixture. Cover and chill 2 hours.