POTATO SALAD FOR 40
Moist, eggy, chunky, and...no pickles!
Provided by Allrecipes Cook
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 8h50m
Yield 40
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
- Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 21.2 g, Cholesterol 106.6 mg, Fat 20.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 406.5 mg, Sugar 1.4 g
CROWD-PLEASING POTATO SALAD
Everyone loves potato salad but not everyone can enjoy it. This recipe allows everyone, no matter what their diet, to enjoy potato salad.-Marcille Meyer, Battle Creek, Nebraska
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large salad bowl. Separate eggs. Chop whites and add to potatoes with onion. Toss gently. In another bowl, mash yolks with Miracle Whip, cream, vinegar, sugar, mustard and salt. Pour over potatoes and stir to coat. Cover and chill.
Nutrition Facts :
CAROL'S POTATO SALAD FOR A CROWD
Mom made potato salad often in the summer and always for Christmas Eve. When we saw potatoes cooling in their "jackets," we knew we were in for a treat! Since Mom didn't measure ingredients when she cooked, we only have this recipe because my sister, Kathy, asked her to measure it out one time. I'm so glad she did since it...
Provided by Fran Miller
Categories Potato Salads
Time 40m
Number Of Ingredients 13
Steps:
- 1. The night before you want to make the potato salad, or earlier in the day, boil the potatoes until JUST done. Set aside to cool or refrigerate overnight.
- 2. While you're at it, hard-boil the 4 eggs and cool.
- 3. When it's finally time to make the potato salad, peel the potatoes and cut into chunks into an extra large bowl. (Mom often used a roasting pan for mixing up her potato salad.) If you use redskin potatoes, you can leave the skins on, if you want. The size of the chunks is purely up to you. I've even seen potatoes cut into slices for potato salad, but not at my Mom's house.
- 4. Peel the boiled eggs. Save one boiled egg to decorate the top later. Chop the other 3 into the bowl with the potato chunks.
- 5. Add the sliced celery, diced onion, and pickle pieces to the potatoes and eggs.
- 6. FOR THE DRESSING: Spoon out 1/2 of the quart of Hellman's mayo (2 cups) into a large measuring cup or jar. Add the mustard, vinegar, milk, sugar, and celery seed. Then mix or shake until well-blended. Taste and adjust any ingredients to make it perfect for you, as to sweetness/sourness. The final taste of the dressing will be tweaked by the onion, celery, and pickles.
- 7. Pour SOME (maybe half?) of the dressing over the potatoes and other ingredients, then mix thoroughly, taking care not to "mush" the potatoes too much. Unless you like them that way, then mush away! Was this enough dressing or do you like more, remembering that the potatoes will soak up some of the dressing? Add more dressing, as to your personal preference. In our family, we like a LOT of dressing in our potato salad, so we use most or all of what's made. If you are unsure, use less, then chill the potato salad for awhile and taste it again. You can always add MORE salad dressing, if you want it, but you can't use LESS after the fact. Right?
- 8. Once Mom was satisfied with the potato salad vs. dressing ratio, she would spoon the potato salad into her big yellow bowl, then decorate the top with slices of that last boiled egg and sprinkles of paprika "for pretty." I also like pimento-stuffed green olives on top of the potato salad, but I'm a rebel that way. =^..^=
- 9. Cover with plastic wrap and chill 2 hours or more until serving. Refrigerate any leftovers.
POTATO SALAD FOR A CROWD
I make this for family reunions, weddings, graduations, and so on. Everyone asks for the recipe! It's a colorful salad that everyone likes.
Provided by Rumdrinker25
Categories Potato
Time 1h
Yield 15 pounds of salad, 30-50 serving(s)
Number Of Ingredients 12
Steps:
- Peel and dice the potatoes.
- Boil in salted water until just tender, about 30 minutes.
- Meanwhile, cook eggs until done and cool immediately.
- Drain olives and pickles and chop finely.
- Chop onion.
- When potatoes are done, drain and cool quickly.
- Using a wire whisk, prepare dressing by combining mayo, sour cream, buttermilk, salts, and pepper.
- Peel the cooled eggs.
- Save the best looking 4-5 to slice for garnish, chop the rest and add to cooled potatoes.
- Add chopped olives, pickles, and onion to potatoes.
- Stir well.
- Add dressing and stir to coat evenly.
- Carefully slice eggs for garnish and arrange on top of salad.
- Sprinkle with paprika.
- Cover and chill through prior to serving.
HOMEMADE POTATO SALAD FOR A CROWD
This 5 ingredient potato salad is both easy and delicious. It includes party proportions so you can easily make this potato salad for your family or make potato salad for 50 or more!
Provided by Kristen @ Joyfully Thriving
Categories Side Dish
Time 30m
Number Of Ingredients 24
Steps:
- Peel, cube and boil potatoes in salted water until tender. Test by poking with a fork. Drain potatoes when done cooking.
- While potatoes are boiling, dice onions and celery.
- Peel and chop hard boiled eggs.
- Mix all ingredients together in a large bowl while the potatoes are still hot.
- Stir in mayonnaise. Add more or less mayonnaise to taste. Season with salt and pepper.
- Cool potato salad in the fridge until ready to serve.
Nutrition Facts : ServingSize 1 scoop, around 1/2 cup, Calories 94 calories, Sugar 1.5g, Sodium 16mg, Fat 5g, SaturatedFat 0.9g, Carbohydrate 10.4g, Fiber 1.2g, Protein 2.3g, Cholesterol 42mg
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- Peel and cut the potatoes into chunks. I like my potato a little smaller than chunks. You can choose to leave the skin on the potato. Boil the potatoes until they are fork tender. Mine took anywhere from 8 to 12 minutes. Using whole potatoes they will take a lot longer than 12 minutes more like 20 to 30 minutes. I set a timer for 8 and they weren’t quite done yet so I let them go for 2 minutes longer.
- While the potatoes are boiling, this is when you want to make your hard boiled eggs and chop your celery and onions. To make my hard boiled eggs see my method for cooking hard boiled eggs in the Air Fryer. There plenty of other methods for cooking hard boiled eggs, this is how I prefer cooking them.
- In a large bowl combine the miracle whip, mustard, vinegar, salt, and pepper. Whisk to combine. Add in all the prepared vegetables and hard boiled eggs. Stir to combine and set in the fridge. Can be served warm or cold.
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