This nostalgic Lunch Lady Potato Salad is a childhood lunchroom favorite straight from Plain Chicken’s archives. It’s easy to whip up using simple ingredients—think tender potatoes, crisp celery and onions, hard-boiled eggs, and sweet pickle relish—all tossed in creamy mayo and seasoned with dry mustard, salt, and pepper. Chill it for at least an hour to let the flavors blend into a comforting, crowd-pleasing side dish perfect for potlucks and family meals. 

Ingredients

• 2¼ lb Yukon Gold potatoes
  
  

• ¾ cup chopped celery
  
  

• ¼ cup chopped onions
  
  

• 3 Tbsp sweet pickle relish
  
  

• 3 large hard-boiled eggs, chopped
  
  

• ¾ cup mayonnaise
  
  

• ¾ tsp salt
  
  

• ¼ tsp black pepper
  
  

• ¾ tsp dry mustard
  (Optional garnish: dried parsley)
  
  

Directions

1. Place potatoes in a large pot, cover with cold water, and cook over medium-high heat until fork-tender.
   
   

2. Drain and let cool. Once cooled, peel and chop into ½-inch cubes.
   
   

3. In a large bowl, combine celery, onions, chopped eggs, sweet pickle relish, mayonnaise, salt, pepper, and dry mustard.
   
   

4. Gently stir in the potato cubes until everything is evenly coated.
   
   

5. Chill in the refrigerator for at least 1 hour before serving.
   
   

6. Optional: sprinkle with dried parsley for garnish.
   
   

Nutrients (per serving, approx.—makes about 12 servings)

• Calories: ~200 kcal
  
  

• Protein: ~3 g
  
  

• Carbohydrates: ~8 g
  
  

• Fat: ~18 g
  
  

• Sodium: ~300 mg