Lela’s Fourth of July Potato Salad

Ingredients

• 10 pounds potatoes, peeled
• 16 hard-cooked eggs, chopped
• 2 (6 ounce) cans black olives, diced
• 2 (6 ounce) jars green olives, diced
• 1 cup dill pickle chips, diced
• 1 cup sweet onion (such as Vidalia®), finely chopped
• 7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
• 0.25 cup prepared yellow mustard

Steps

1. Place potatoes in a large pot and cover with salted water; bring to a boil (you may need two pots). Reduce heat to medium-low and simmer until fork-tender, 1 to 1 ½ hours. Start checking for doneness after 1 hour. Drain; rinse with cold running water until cool. Chop potatoes into small pieces.
2. Place eggs, olives, pickle chips, and onion in a large, heavy-duty, disposable foil pan; fold in potatoes.
3. Combine mayonnaise and yellow mustard; fold into potato mixture until well combined. Chill before serving, at least 2 hours.