How to Make Lela's Fourth of July Potato Salad - A Step-by-Step Guide

Lela's Fourth of July Potato Salad is a must-have side dish for any Independence Day celebration. This recipe has been a family favorite for generations, and it never fails to impress at summer barbecues and picnics. The combination of creamy potatoes, crunchy vegetables, and tangy dressing make this potato salad a standout dish that will have your guests coming back for seconds and asking for the recipe.

What sets Lela's Fourth of July Potato Salad apart is the attention to detail in...

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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 (such as Vidalia®), finely chopped
  • 16 hard-cooked eggs, chopped
  • ¼ cup prepared yellow mustard
  • 7 cups Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 2 hrs 30 mins
  • Total Time: 4 hrs
  • Servings: 30
  • Yield: 30 servings

  • Place potatoes into 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, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
  • Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
  • Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.
  • Nutrition

    356 cal.

    • Total Fat: 23g
    • Saturated Fat: 1g
    • Cholesterol: 113mg
    • Sodium: 839mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 7g
    • Vitamin C: 30mg
    • Calcium: 51mg
    • Iron: 2mg
    • Potassium: 694mg