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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 20 |
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Ingredients:
5 pound(s) potatoes peeled and cubed |
2 cup(s) mayonnaise |
1/2 cup(s) yellow mustard adjust to taste |
1 cup(s) onion finely chopped |
2 tablespoon(s) horseradish sauce adjust to taste |
salt to taste |
8 hard-boiled eggs chopped |
3 dill pickles (optional) chopped |
pepper to taste |
celery seed (optional) |
Directions:
1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain and place in a serving bowl. Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes. Add the mayonnaise, mustard, and horseradish to the potatoes and mix well. Gently stir in the eggs and dill pickles. Finish off with celery seed and fresh ground black pepper on top. Chill before serving.
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