Servs: 20 Prep: Cook:
"This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to."
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- add 20 buttery round crackers
- add 3/4 cup prepared yellow mustard
- add 1 cup dill pickle relish
- add 2 teaspoons paprika
- add 1 cup mayonnaise
- add 2 cups chopped celery (optional)
- add 5 pounds potatoes
- add 12 hard-cooked eggs, peeled and chopped
Instructions
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- In a large bowl, stir together the mayonnaise, relish, mustard, hard-cooked eggs and celery. Cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.

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