Potato Salad Recipe

Makes 10 servings

  • 1.13 kg cooked Red Bliss potatoes, peeled and sliced
  • 170 g small-dice Hard-Cooked Eggs
  • 142 g diced onion
  • 142 g diced celery
  • 2 tbsp/30 mL Dijon mustard, or as needed
  • 480 mL Mayonnaise
  • Worcestershire sauce, as needed
  • Salt, as needed
  • Ground black pepper, as needed
  1. Combine the potatoes, eggs, onions, and celery in a large bowl. Mix the mustard with the mayonnaise and Worcestershire sauce. Add to the potato mixture and toss gently. Season with salt and pepper.
  2. Serve immediately or refrigerate for later service.