Serves: 50
Total Calories: 224

15 pounds potatoes cooked, peeled, and diced into 3/4 inch cubes
1 1/2 cups onions diced
2 cups celery diced
1/2 cup dill pickle chopped
12 eggs hardboiled, peeled, and chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup sugar
1/2 cup cider vinegar
4 to 6 cups mayonnaise
1/2 cup mustard

In a 16” Deep Dutch oven bake or boil potatoes with peels intact until a knife pierces potato with little resistance but potato is firm to the touch. Cool potatoes then peel removing the skin and as little of the flesh as possible. (This can be done by scraping a butter knife against the skin of cooled potatoes that are slightly warm.) Cube the potatoes into ¾” to 1” cubes when completely chilled.

In a large bowl or 20” Dutch oven for mixing, combine cubed potatoes, onion, celery, pickles, and eggs. In a small bowl combine salt, pepper, sugar, and vinegar. Stir well to combine. Add mayonnaise and mustard and stir until well combined. Add to potato mixture and toss gently by hand until well combined. Chill 1 hour before serving.

Nutritional Facts:

Serves: 50
Total Calories: 224
Calories from Fat: 134

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