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Fourth of July Potato Salad

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
240 min
SERVINGS
30 servings
Lunch U.S.
Fourth of July Potato Salad
Ingredients
  • 10 pounds potatoes, peeled
  • 2 (6 ounce) cans black olives, diced
  • 2 (6 ounce) jars green olives, diced
  • 1 cup dill pickle chips, diced
  • 1 cup sweet onion (such as Vidalia®), finely chopped
  • 16 hard-cooked eggs, chopped
  • 1/4 cup prepared yellow mustard
  • 7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
Instructions
1
Begin by submerging potatoes in a large container filled with salted water; heat it up until boiling point. You might need to use two pots for this process. Once boiling, lower the heat to a medium-low setting and let it simmer until potatoes are tender enough to be pierced with a fork, typically taking around 1-1.5 hours. It's best to check for doneness after the first hour mark.
2
Next, prepare a large and sturdy container suitable for baking by filling it with black olives, green olives, pickle chips, onion, and hard-cooked eggs. Allow the potatoes to cool down before chopping them into small pieces and gently combining them with the olive-egg mixture.
3
In a separate bowl, mix mayonnaise and yellow mustard together until well combined. Add the dressing to the salad ingredients and thoroughly mix everything together. Refrigerate for at least 2 hours before serving.