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  • Writer's pictureMarianne Wieland

Mustard Potato Salad


10 medium or 7 large potatoes, peeled and cubed

2 cups of mayonnaise

2/3 cup of mustard

12 boiled eggs, peeled and chopped

1 large onion, chopped

1 cup chopped celery

3/4 cup of dill relish 1 10 oz jar of sliced green olives


Boil potatoes until tender. Place in a large bowl.

Add eggs, celery, onions, dill relish, and olives. Add mayonnaise and mustard. Mix well.

Transfer to a covered dish. Let sit in the fridge overnight.

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