A very no-nonsense creamy potato salad that makes a generous amount. My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
345 Calories
Recipe Instructions
Step 1
Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.
Step 2
In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.
Ingredients
salt and pepper to taste
1 large onion, chopped
6 hard-cooked eggs, diced
¼ cup prepared yellow mustard
5 pounds red potatoes
2 ½ cups creamy salad dressing, e.g. Miracle Whip ™
