Mustard Potato Salad For 50
Miz Helen's Country Cottage
Serves 50
Ingredients
15 pounds white potatoes, peeled and cubed
2 medium size white onions, chopped fine
2 cups sweet pickle relish
2 cups sour pickle relish
2 tablespoons sour pickle juice
2 (4 ounce) jars pimientos, diced
12 hard boiled eggs, medium chop
1-1/2 tablespoon salt
2 teaspoons black pepper
1 (30 ounce) jar of Miracle Whip or Mayonnaise
3/4 cup prepared mustard
Directions
Peel the potatoes and place them in cold water until ready to begin cooking.
When ready to begin cooking, chop the potatoes in large chop.
Divide the potatoes in two large stock pots. Cover the potatoes with very salty water.
Bring to a boil and reduce the heat to medium for about 20 minutes until the potatoes are tender and not breaking up.
Drain the potatoes, pour them into a very large mixing bowl or pot and let cool.
With a potato masher, mash the potatoes with a large mash. Stirring from the bottom to make sure all the potatoes are mashed.
Add the onions, sweet pickle relish, sour pickle relish, sour pickle juice, pimientos, and chopped hard boiled eggs.
In a separate mixing pitcher, whisk together the mustard with 1/2 of the mayonnaise or miracle whip. Add the salt and pepper then whisk until completely blended. Add to the top of the potatoes.
Add the remainder of the mayonnaise or miracle whip.
Stir until completely blended together and the color has changed to a mustard color.
Pour into your serving container and refrigerate until time to serve.
Option: Garnish with fresh parsley, sliced boiled eggs, or paprika, just before serving.
Refrigerate immediately after serving.
Enjoy!