Lazarus Potato Salad
This recipe comes from the Lazarus Restaurants cookbook. The Lazarus Restaurants were located in Columbus, Ohio and are no longer in business.
- 5 cups diced potatoes
- 2½ cups diced ham
- 2½ cups diced celery
- 3 hard-boiled eggs, diced
- ¼ tsp. ground pepper
- 2 tbsp. Dijon mustard
- 2 cups mayonnaise
Cook potatoes until tender. Drain and cool. Transfer to a large bowl. Add ham, celery and eggs. Mix pepper, mustard and mayonnaise in a small bowl. Add to egg mixture and toss to coat. Refrigerate for a few hours before serving.
Makes 8 to 10 servings.
