Haha – I know the title sounds absolutely ridiculous – but it just made sense when I made it. This recipe is great for feeding a big group of friends and family. The big issue here is to have a pot big enough to cook the potatoes in. They need a lot of room to cook. If you can make that happen you are all set!

Kitchen Kraft Bowl

10-Pound Potato Salad

10             pounds russet potatoes

5             stalks celery, chopped

1             Valasic Kosher Dill Pickles, chopped fine

1             red onion, chopped fine

1             bunch green onions (scallions), sliced thin

1            bunch fresh dill, chopped fine

6             hard-boiled eggs, 4 grated & 2 saved for garnish

2             6-ounce cans, black pitted olives

1             quart, Best Foods Mayonnaise

1            7 1/2 ounce jar, Maille Dijon Mustard

Salt and pepper to taste

Cut potatoes into 1-½ inch cubes. Put the potatoes and eggs into a big pot of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let them cool. Cook the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

Reserve some scallion greens for garnish. In a bowl stir together the mayonnaise, mustard, pickles, red onion, celery, scallion, olives, dill and the grated eggs in a bowl large enough to hold the salad. Toss the potatoes in by hand lightly and coat with the dressing. Season to taste with salt and pepper.

Garnish the salad with remaining scallions and sliced hard-boiled eggs -sprinkled with paprika.

The bowl on the right was my great-grandmothers. It is a Kitchen Kraft mixing bowl made by Homer Laughlin in the early 1930’s.