Potato salad

45 min · 25 min hands-on · pull 185°F

Ingredients

12 lb on the fire · ~6 lb to the table · 12 plates at 8 oz

• waxy potatoes, chunks12 lb
• mayonnaise1/3 cup
• yellow mustard1 tbsp
• celery stalks, small dice2
• chopped pickle1/4 cup
• eggs, hard-cooked, optional2

Method

1. 1

   Salted water. Potatoes until a knife meets no fight, 12–15 minutes. Drain.

2. 2

   Mustard and mayo while they are still warm so they take it. Celery, pickle, egg.

3. 3

   Cool. Salt. It should not be white paste — the potato has to show.