Make Ahead Potato Salad For A Crowd Food
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
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
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.
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