Fourth of July Potato Salad
This Fourth of July potato salad is a creamy, tangy crowd-pleaser made with Yukon Gold potatoes, olives, pickles, eggs, and a classic mayo-mustard dressing. Perfect for summer cookouts and holiday potlucks.
Ingredients
- 10 pounds potatoes, peeled
- 2 (6 ounce) cans black olives, diced
- 2 (6 ounce) jars green olives, diced
- 1 cup dill pickle chips, diced
- 1 cup sweet onion (Vidalia), finely chopped
- 16 hard-cooked eggs, chopped
- 7 cups Hellmann’s or Best Foods Canola Cholesterol Free Mayonnaise
- ¼ cup prepared yellow mustard
Instructions
- Place peeled potatoes into a large pot (or two pots), cover with salted water, and bring to a boil. Reduce heat and simmer until fork-tender, about 1 to 1½ hours.
- Drain and rinse potatoes under cold water until cooled completely.
- In a large disposable foil pan, combine diced black and green olives, dill pickle chips, chopped onion, and hard-boiled eggs.
- Chop cooled potatoes into small pieces and gently fold into the mixture.
- In a separate bowl, combine mayonnaise and yellow mustard. Stir until smooth.
- Add dressing to the potato mixture and fold everything together until evenly coated.
- Cover and chill the salad for at least 2 hours before serving.
