Crunchy Potato Salad for a Crowd

“Found this gem in my TOH cooking school cookbook. I will probably take this to the next church eatin' meetin' we have, whenever that is. It is easy and is different from my normal recipe. If it goes over well at church, it's a keeper for sure! Cook time is chill time.”
READY IN:
3hrs 15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook potatoes in boiling water until tender. Drain well.
  2. In a large bowl, mix soup, mayo, vinegar, and pepper.
  3. Toss in vegetables and eggs, stirring to coat well.
  4. Cover and refrigerate 3 hours or overnight.

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