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Potato Salad

  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Servings: 20
  • Course: Soups & Salads

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 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


Step 1

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.

Step 2

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.

Step 3

TRANSFER the tossed potato salad to a Reynolds® Large Bakeware Pan and chill before serving.

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