“This is my mother's family recipe. It's sweeter than any other I've had, and it doesn't use mustard. We usually make rather large batches, so you'll probably want to scale back the servings. And no, leftovers are never a problem. :)”
READY IN:
2hrs
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Hard boil eggs. Set aside to cool.
  2. Boil potatoes with salt. Leave skins on, but wash well. Potatoes are done when they are slightly firmer than a baked potato. Set aside to cool.
  3. Dice celery and onions.
  4. Mix together remaining ingredients.
  5. Peel eggs and mash them with a fork.
  6. Peel and cube potatoes.
  7. Mix all ingredients together in a large bowl.
  8. Chill overnight.

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