Description
Moist, eggy, chunky, and…no pickles!
Ingredients
- 10 pounds potatoes
- 24 eggs
- 4 cups mayonnaise
- 1 tablespoon prepared yellow mustard
- 4 teaspoons salt, or to taste
- 2 teaspoons ground black pepper
- 2 cups finely chopped green onions
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- about 20 minutes. Drain and cool potatoes
- then peel and dice. Cover and refrigerate overnight.
- Place eggs in a saucepan and cover with water. Bring to a boil
- remove from heat
- and let eggs stand in hot water for 15 minutes. Remove eggs from hot water
- cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
- Combine potatoes
- eggs
- and green onions in a large bowl or roasting pan. Stir mayonnaise
- mustard
- salt
- and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 8 hrs 50 mins
Servings: 40