- Prep Time: 1 hour
- Cook Time: 25 minutes
- Servings: 20
- Course: Soups & Salads
- 12 pounds of red potatoes cut into 8 wedges
- 12 small diced hard-boiled eggs
- 1 medium diced stalk of celery, leaves removed
- 1 small diced large yellow onion
- 1/2 cup of Dijon mustard
- 1 1/2 cups of mayonnaise
- salt and pepper to taste
COOK the cut potatoes in a large pot of boiling salted water for 20 minutes. Immediately strain the hot water and shock the potatoes with ice to chill them.
STRAIN the potatoes and add it to a large bowl along with the diced hard-boiled eggs, celery, onion, mustard, mayonnaise, salt and pepper and mix thoroughly until combined.
TRANSFER the tossed potato salad to a Reynolds® Large Bakeware Pan and chill before serving.