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Potato Salad

  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Servings: 20
  • Course: Soups & Salads

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Cut back on cleanup time by baking this recipe in a Reynolds Kitchens® Pasta & Casserole Pan.


  • 12 pounds of red potatoes cut into 8 wedges
  • 12 small diced hard-boiled eggs
  • 1 medium diced stalk of celery, leaves removed
  • 1 small diced large yellow onion
  • 1/2 cup of Dijon mustard
  • 1 1/2 cups of mayonnaise
  • salt and pepper to taste
  • 1 Reynolds Kitchens® 13x9 Pasta & Casserole Pan with Lid and Carrier


Step 1

COOK the cut potatoes in a large pot of boiling salted water for 20 minutes. Immediately strain the hot water and shock the potatoes with ice to chill them.

Step 2

STRAIN the potatoes and add it to a large bowl along with the diced hard-boiled eggs, celery, onion, mustard, mayonnaise, salt and pepper and mix thoroughly until combined.

Step 3

TRANSFER the tossed potato salad into a Reynolds Kitchens® Pasta & Casserole Pan and chill before serving.

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