Lela's Fourth of July Potato Salad

Name: Lela's Fourth of July Potato Salad
Total time: 240
Yield: 30
Ingredients: 10 pounds potatoes, peeled; 2 (6 ounce) cans black olives, diced; 2 (6 ounce) jars green olives, diced; 1 cup dill pickle chips, diced; 1 cup sweet onion (such as Vidalia®), finely chopped; 16 hard-cooked eggs, chopped; ¼ cup prepared yellow mustard; 7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise

Recipe by Lela from allrecipes.com

Lunch 4 Hr.

Ingredients

30 servings

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10 pounds potatoes, peeled
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2 (6 ounce) cans black olives, diced
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2 (6 ounce) jars green olives, diced
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1 cup dill pickle chips, diced

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1 cup sweet onion (such as Vidalia®), finely chopped
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16 hard-cooked eggs, chopped
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¼ cup prepared yellow mustard
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7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise

Instructions

Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.