Top Chef, Season 6, Episode 3, Elimination Challenge

Approximately 125

• 50 lbs russet potatoes, peeled and small diced
• 5 red onions, julienned
• 2 heads celery, small diced
• 2 dozen hard-boiled eggs, chopped
• 1 gallon mayonnaise
• 1 quart yellow mustard
• 1 pint pickled relish
• 1 cup cider vinegar
• 1 quart sour cream
• Salt and pepper

1. Boil potatoes and red onions in salted water until tender. Shock in ice bath and drain.

2. In a large bowl, mix potatoes, onion, celery, eggs, mayonnaise, mustard, relish, cider vinegar, and sour cream until potatoes cream together. Season with salt and pepper to taste.

To Serve:

1. Spoon mustard potato salad onto plate.

2. Top with Kevin’s Georgia-Style Pork Shoulder.