Mom's Potato Salad

1. 1

   Boil eggs, refrigerate overnight.

2. 2

   Peel potatoes, boil until tender, set aside to cool.

3. 3

   While potatoes are cooling, peel and chop eggs, add 2 tbsp mayonnaise.

4. 4

   Blend together until smooth.

5. 5

   Once potatoes are cooled, dice them into 1/4 inch cubes.

6. 6

   In a large mixing bowl, add potatoes, egg mixture, dill relish, celery, cucumbers.

7. 7

   Toss.

8. 8

   In small mixing bowl, add mayonnaise, prepared mustard, salt, garlic powder, onion powder, dry mustard and basil.

9. 9

   Mix well and pour over potato and egg mixture.

10. 10

    Stir together until mixed well.

11. 11

    Refrigerate at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.