Pennsylvania Dutch Potato Salad Recipe #369375
Passed through my family for several generations
by KarenO
20 min | 20 min prep
SERVES 40 , 40 6 ounce servings
- 40 baked potatoes, peeled
- 1/2 stalk celery, chopped
- 1 large onion, diced
- 12 hard-boiled eggs, diced
- 33 ounces mayonnaise
- 10 ounces mustard
- 2 cups sugar
- 1 cup apple cider vinegar
- 1/4 cup parsley
- 1 ounce salt
- 1 ounce celery seed
- Mix all ingredients together. Must be chilled over night so potato's can soak up the flavor.
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5 stars