Ingredients
15 servings
- •5 lb yukon gold potato
- •6 hard-boiled eggs
- •2 stalks celery, finely chopped
- •½ cup sweet onion
- •1 cup sweet relish
- •1 cup dill relish
- •½ cup mayonnaise
- •½ cup miracle whip
- •2 tablespoons hot sauce
- •⅓ cup dijon mustard
- •¼ cup inglehoffer stone ground mustard
- •4 teaspoons Chicken/Vegetable Bouillon
- •½ tablespoon garlic powder
- •1 teaspoon celery seed
- •salt
- •pepper
- •paprika
- •fresh chive
Instructions
- Rinse potatoes and place them in a pot. Fill the pot with cold water, making
- sure potatoes are covered and add the chicken or vegetable bouillon Bring the pot to boil and lower the heat to medium. Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.
- Dice potatoes and eggs into small cubes and add to a large mixing bowl
- Grate onion, and celery into even sized pieces and add it to the mixing bowl
- along with the relish. Gently mix everything together with a wooden spoon.
- In a small bowl, combine mayo, mustard, hot sauce, garlic powder, salt, and pepper and mix well. Add the mayo mixture to the potato mixture and mix everything together.
- Cover and refrigerate until ready to serve.
- Enjoy!
Nutritional Facts
Per 15 servings
- Calories: 302
- Carbohydrate: 40g
- Fat: 12g
- Fiber: 3g
- Protein: 7g
- Sugar: 9g