Potato Salad
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Servings: 20
- Course: Soups & Salads
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Cut back on cleanup time by baking this recipe in a Reynolds Kitchens® Pasta & Casserole Pan.
Ingredients
- 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
- 1 Reynolds Kitchens® 13x9 Pasta & Casserole Pan with Lid and Carrier
Directions
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 into a Reynolds Kitchens® Pasta & Casserole Pan and chill before serving.
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