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Church Potato Salad

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 4 hours
Course Dinner, Sides
Cuisine American
Servings 10

Equipment

  • Large pot
  • Measuring spoons
  • Large mixing bowl

Ingredients
  

  • 3 lbs mini Ukon gold potatoes
  • 1-1/2 c mayo
  • 1 T white vinegar
  • 1 T yellow mustard
  • 1 t salt
  • ΒΌ t black pepper
  • 2 stalks celery chopped (1 c)
  • 1 medium onion chopped (1/2 c)
  • 4 hard boiled eggs

Instructions
 

  • Place potatoes in a large pan and cover with water. Bring water to a boil and cook for 10 minutes or until tender. Drain and allow to cool. Cut potatoes into bite size chunks.
  • Mix mayo, vinegar, mustard, salt and pepper in a large mixing bowl. Add celery, onions and potatoes; toss gently. Cut eggs into bite size chunks and stir into potato salad.
  • Cover and refrigerate for at least 4 hours.