Mom's Egg and Potato Salad
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
24 cups
- Serves:
- 24
ingredients
- 5 lbs red potatoes
- 14 eggs, hard-boiled
- 6 stalks celery, finely diced
- 1 medium onion, finely diced
- 1⁄3 cup ranch dressing
- 2 3⁄4 cups mayonnaise (add more to taste, we always use Hellman's)
- sea salt
directions
- Scrub potatoes well and put in a large pot of water over high heat, make sure there are 3 to 4 inches of water OVER the potatoes. Boil until fork-tender, about 20-30 minutes depending on the size of your potatoes. You can use the same pot to cook your eggs for 10 minutes until hard-boiled.
- Drain eggs and potatoes separately and allow to cool.
- Peel and chop potatoes. Add diced celery and onion. Drizzle with the ranch and a bit of salt to taste, then toss lightly to coat.
- Add mayonnaise and toss again, then eggs which have been chopped into 1/8's (halved, then quarter each half) and toss one last time. Taste and adjust salt if needed.
- Cover and refrigerate for at least 4 hours, but best if left overnight and served the next day.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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