“This is my mother's potato salad recipe. Every 4th of July she would make this potato salad for around 30 to 40 people. The recipe calls for ten pounds of potatoes. The sweet onions, dill pickles, and green and black olives give the recipe a wonderful flavor. Now it is always a must-do on the 4th of July. See footnotes for smaller version.” - by Lela
Ingredients
Adjust Servings
Original recipe yields 30 servings
Directions
- Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
- Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
- Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.
Nutrition
Amount Per Serving (30 total)
- Calories
- 356 cal
- 18%
- Fat
- 22.5 g
- 35%
- Carbs
- 28.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"I love the fact that this recipe got published, now I could care less if mine, which is the same one minus green olives, gets published or not. This IMO, is the only way to have potato salad! It is ..." See morenot sweet and tastes Fabulous!! Perfect salad for any occasion! Thanks Lela and I don't have to tell you I will be making this for the rest of my Life!"
*Sherri*
"Made this for pool party we went to yesterday and it was hit with everybody. I followed the smaller recipe amount for 12 servings. Didn't use Hellmann's mayo, just used our favorite light Kraft mayo. ..." See moreI did add in a tablespoon of sugar since Hellman's tends to have a sweeter taste. I also used red potatoes and didn't need the full amount of mayonnaise, I added until it reached a good consistency, about 1 1/2 cups total. More than likely because red potatoes are smaller. I also added in more of the olives and pickles. People were getting seconds and raving about it and asking for the recipe. We loved this salad and will be making it again. Now I must email the recipe to some friends. Thanks Lela, a real hit."
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