Potato Salad For A Crowd Food

NEW POTATO SALAD FOR A CROWD

Steps:

• Peel, cube, and boil potatoes in large pot of salted water.
• In another pan, boil eggs.
• When both have been cooked through, drain and let cool.
• Peel eggs and chop.
• In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and celery seed, salt and pepper.
• Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes.
• Refrigerate until completely cooled before serving or overnight.

POTATO SALAD FOR A CROWD OF 30-40

Steps:

• Layer ingredients in very large bowl.
• 1/3 of each ingredient, follow with another 1/3 and then the final 1/3.
• Fold together carefully.
• Season with salt and pepper.
• Keep cold.

POTATO SALAD FOR A CROWD

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.

POTATO SALAD FOR 40

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.

CLASSIC POTATO SALAD FOR 50

Steps:

• Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. , In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine. , Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.

POTATO SALAD FOR A CROWD OF 50

Steps:

• Cook 10 pounds waxy new crop potatoes in their jackets in boiling salted water. Peel and cut into slices or dice while still hot.
• Finely chop 1/2 pound onions and sprinkle on the potatoes.
• Sliver a medium to large bunch celery, with the green leaves, and add. Slice a 1 quart jar of gherkins (small sweet pickles) and add. Sprinkle with 3 Tablespoons salt and 1/2 teaspoon pepper. Add 2 cups well seasoned French or Italian dressing and toss gently to mix. Mellow by setting in a cool place, but not the refrigerator, for an hour. Drain off any excess dressing.
• Spread in 3 flat pans about 9 x 13 inches. Spread each pan with 1 1/3 cups mayonnaise or salad dressing. Chop together 12 hard cooked eggs and 1 bunch parsley. Sprinkle on the salad. Mark each pan in 18 squares to make 54 portions.
• The Complete Potato Cookbook.

CRUNCHY POTATO SALAD FOR A CROWD

Steps:

• Cook potatoes in boiling water until tender. Drain well.
• In a large bowl, mix soup, mayo, vinegar, and pepper.
• Toss in vegetables and eggs, stirring to coat well.
• Cover and refrigerate 3 hours or overnight.

GERMAN POTATO SALAD FOR A CROWD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.