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A crowd-pleasing salad that gets a kick from green chilies.
Recipe by OldElPaso
This recipe has not been rated
Prep Time
10min
Total Time
4hrs45min
Servings
24servings (2/3 cup each)
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Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat.
Boil 30 to 35 minutes or until tender; drain. Cool slightly. Cut into cubes (about 12 cups).
Mix mayonnaise, vinegar, mustard, salt and pepper in 8-quart glass or plastic bowl. Add potatoes, celery, onions and chilies; toss.
Cover and refrigerate about 4 hours or until chilled.
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Use an equal amount of small red potatoes instead of the larger red potatoes if you’d like. Halve or quarter the potatoes so that they are all about the same size.
The trick to nicely shaped potato chunks is to not overcook the potatoes and to toss the mixture gently.
*Percent Daily Values are based on a 2,000 calorie diet.
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