Lela's Fourth of July Potato Salad

1. 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.

2. 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.

3. Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.

Tips

Cook's Notes:

For 12 servings, use: 8 potatoes, 4 to 6 hard-boiled eggs, 1/2 a Vidalia® onion, 1/2 cup diced green olives, 1/2 cup diced black olives, 1/2 cup diced dill pickle chips,1 (16 ounce) jar of mayonnaise, and 1 tablespoon yellow mustard.

I use Best Foods/Hellmann's® Canola Mayonnaise, French's® mustard, Vidalia(R) onion, and Walmart® dill pickle chips. You'll need 1 3/4 (30 ounce) jars of mayonnaise to get 7 cups.