Potato Salad 2 Big Bowls

A family recipe from Katie Roling.

Getting ready: 1 hr · Cooking: 40 min · Feeds: 40

Ingredients

• 10 pds. potatoes
• 2 doz. eggs
• 1 lg. onion, thin and diced (divide between bowls) - I like the red one
• Salt and pepper
• Celery salt (optional)
• 2 qts. mayo (1 per big Tupperware bowl)
• 3 T. sweet pickle relish in ea. bowl
• 2 tsp. mustard (1 per bowl)
• 1 tsp. vinegar (1/2 per bowl)
• 1/2 cup powder sugar (1/4 c per bowl)

Directions

1. Boil the potatoes, then cool over night.
2. In the morning, skin and slice the potatoes.
3. Bring the eggs to a rolling boil, turn off, and cover 10 min. Try one; if it's like you want it, drain and cover with cold water, then drain.
4. When cool, peel the eggs, put in a drain type container and refrigerate.
5. In the morning, dice the eggs thin in with the potatoes.
6. Add the onion, thin and diced, divided between bowls.
7. Now's the time to salt and pepper and mix till it tastes good to you (celery salt is good).
8. In different bowls, mix the mayo, sweet pickle relish, mustard, vinegar and powder sugar.
9. Mix it good and fold it into your potatoes and eggs and onions.
10. Cover and refrigerate.
11. Tip: Best made the day or the night before needed. Keep on ice while traveling and out in the hot weather.

The story behind it

Happy Holidays