Rating: 4.5 stars 4.5
47 Ratings
  • 5 star values: 32
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.

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  • In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.

Nutrition Facts

345 calories; protein 6.7g; carbohydrates 42.6g; fat 16.4g; cholesterol 122.7mg; sodium 514mg. Full Nutrition
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