Ingredients
- 8 Baking Potatoes
- 3 Cups Celery – Diced
- 6 Cups of Mayo
- 9 Hardboiled Eggs – Chopped with Egg Slicer
- ½ Teaspoon Dill
- ½ Cup White Distilled Vinegar
- Salt & Pepper to Taste
Directions
- Cook potatoes until tender
- In a small mixing bowl, whisk together may, dill and white distilled vinegar. Set aside.
- Drain cooked potatoes and large dice while hot. Put into large mixing bowl.
- Slowly add dressing to potatoes, gently stirring with plastic spatula. Let cool. You will have dressing left over. Put in quart container and set aside.
- Add celery and eggs to mixture.
- Check flavoring. Add salt & pepper to taste and more dressing if needed.
- Save remaining dressing to add each more if salad gets dry.
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570-517-0663 – 125 Broad Street, Stroudsburg, PA 18360
570-517-0663 – 125 Broad Street, Stroudsburg, PA 18360
