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1
Fill a large pot with cold water.
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2
Add potatoes and bring to a boil over high heat.
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3
Test the potatoes after 15 minutes by piercing with a thin bladed knife.
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4
If it slides in easy, the middle has softened.
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5
Remove potatoes and cool with cold running water.
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6
Peel potatoes and cut into equal bite-sized pieces.
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7
Set aside.
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8
Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch.
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9
Bring to a boil, cover and cook for 10 minutes.
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10
Remove from heat and let rest, covered until they are cool enough to handle.
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11
Once cool, shell the eggs and place in an egg cutter.
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12
Slice eggs once, turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs).
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13
Set aside.
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14
In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion.
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15
Mix until well blended.
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16
Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix.
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17
Add the eggs to the bowl.
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18
Mix all together.
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19
Season with salt and pepper, to taste.
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20
Cool overnight in refrigerator to increase flavor.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
