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
- 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.
- Serve immediately or refrigerate for later service.