4 pounds potatoes, chef
6 eggs, hard-cooked
8 ounces celery, medium dice
1 bunch green onions, sliced
6 ounces radishes, chopped coarse
1 pound mayonnaise
2 ounces dijon-style mustard
1 ounce fresh parsley, chopped
salt and pepper, to taste
Servings: 26
1. Boil the potatoes in salted water until nearly cooked. Drain the potatoes, spread them on a sheet pan and refrigerate until cold.
2. Peel and cut the cold potatoes into large dice.
3. Peel and chop the eggs.
4. Combine all the ingredients and adjust the seasonings with salt and pepper.
Yield: 6 1/2 pounds (3 kg)
6 eggs, hard-cooked
8 ounces celery, medium dice
1 bunch green onions, sliced
6 ounces radishes, chopped coarse
1 pound mayonnaise
2 ounces dijon-style mustard
1 ounce fresh parsley, chopped
salt and pepper, to taste
Servings: 26
1. Boil the potatoes in salted water until nearly cooked. Drain the potatoes, spread them on a sheet pan and refrigerate until cold.
2. Peel and cut the cold potatoes into large dice.
3. Peel and chop the eggs.
4. Combine all the ingredients and adjust the seasonings with salt and pepper.
Yield: 6 1/2 pounds (3 kg)
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