Potato Salad

Potato Salad

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Serves: 15


  • 3 pounds russet potatoes
  • 6 hard boiled eggs, chopped
  • 1 cup diced celery
  • 1/2 cup chopped green onions
  • 2 cups Essential EverydayTM Mayonnaise with Olive Oil
  • 1/2 cup skim milk
  • 1/4 cup Essential Everyday Dijon Mustard
  • 1 teaspoon salt
  • 1 teaspoon season salt
  • 1/2 teaspoon black pepper
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  1. Place potatoes in a large pot; cover with cold water and salt to taste. Bring to a boil; reduce heat and simmer until just fork tender (about 15-20 minutes). Drain and cool.
  2. Peel cooled potatoes and cut into 1-inch cubes; place in large bowl. Add eggs, celery and green onions.
  3. In medium bowl, combine mayonnaise, milk, mustard, salt, season salt and pepper. Toss with potato mixture. Refrigerate, covered, several hours or overnight.