Alabi Potato Salad

14 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 35 min

“This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to.” - by VANESSA83

Ingredients

5 pounds potatoes
1 cup mayonnaise
1 cup dill pickle relish
1/4 cup prepared yellow mustard, or to taste
12 hard-cooked eggs, peeled and chopped
2 cups chopped celery (optional)
2 teaspoons paprika
20 buttery round crackers

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Metric US

Original recipe yields 20 servings

Directions

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.

Nutrition

Amount Per Serving (20 total)

Calories
159 cal
8%

Fat
13.1 g
20%

Carbs
5.7 g
2%

Based on a 2,000 calorie diet

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Reviews (14)

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SPINDRIFT

Jul. 3, 2005

"It sure sounded like too much mustard, but tried it and it was!! Maybe it is a misprint and should be 3/4 Tablespoon...." See more"

Kathy M.

Jan. 22, 2007

"This is like my grandmother used to make. And yes, the mustard should be tablespoons, not cup! We always use diced pickles instead of the pickle relish as well...." See more"