lelas-fourth-of-july-potato-salad.json

{
    "directions": [
        "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."
    ],
    "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\u00ae), finely chopped",
        "16 hard-cooked eggs, chopped",
        "1/4 cup prepared yellow mustard",
        "7 cups Hellmann\u2019s\u00ae or Best Foods\u00ae Canola Cholesterol Free Mayonnaise"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Lela's Fourth of July Potato Salad",
    "url": "http://allrecipes.com/recipe/222910/lelas-fourth-of-july-potato-salad/"
}