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
GERMAN POTATO SALAD FOR A CROWD
A dear German friend gave me this recipe. I take this satisfying potato salad to gatherings all year-round. The seasonings give a traditional potato salad enticing flavor.-Donna Cline, Pensacola, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12-14 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 244 calories, Fat 11g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.
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.
POTATO SALAD FOR A CROWD OF 30-40
Make and share this Potato Salad for a Crowd of 30-40 recipe from Food.com.
Provided by SUSIE IN MISSOURI
Categories Potato
Time 50m
Yield 30-40 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 159.5, Fat 2.4, SaturatedFat 0.7, Cholesterol 74.6, Sodium 178.4, Carbohydrate 30.3, Fiber 3, Sugar 6.8, Protein 5.6
POTATOE SALAD FOR A CROWD
Make and share this Potatoe Salad for a Crowd recipe from Food.com.
Provided by True Texas
Categories Low Protein
Time 30m
Yield 3/4 cup, 24 serving(s)
Number Of Ingredients 9
Steps:
- Cook unpared potatoes covered in boiling water (1/2 teaspoons salt to 1 cup water) 30-40 minutes, or until tender; drain.
- Cool slightly; peel and cut into cubes.
- Toss with onion, salt, pepper and Italian salad dressing.
- Cover; chill throughly, at least 8 hours.
- About 2 hours before serviing, add mayonaise, celery and eggs; toss unitl well covered.
- Chill.
Nutrition Facts : Calories 260.6, Fat 11.8, SaturatedFat 2.2, Cholesterol 98.1, Sodium 678, Carbohydrate 33.1, Fiber 3.6, Sugar 3.7, Protein 6.5
OLD FASHIONED POTATO SALAD FOR A CROWD OF 50
Make and share this Old Fashioned Potato Salad for a Crowd of 50 recipe from Food.com.
Provided by Olha7397
Categories Healthy
Time 1h5m
Yield 50 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE POTATO SALAD: Cook 10 pounds waxy new crop potatoes in salted boiling water to cover. Peel and dice. Spread in 3 serving pans, 9 by 15 inches. Sprinkle with 1 cup finely chopped onion. Cover evenly with Hot Salad Dressing. With wide spatula turn potatoes carefully in the dressing to coat completely. Let stand in a warm place, covered, for half an hour. At serving time, sprinkle with 1 cup chopped green pepper, 4 cups finely slivered celery, and 2 cups diced cucumber. Carefully toss to mix ingredients. Adjust seasoning, if necessary, with salt, pepper, and cayenne. Separately grate the yolks and whites of 12 hard cooked eggs and sprinkle on the salad in patterns through a paper doily, keeping the colors separate. Makes about 50 servings, 2/3 cup each.
- FOR THE HOT SALAD DRESSING:.
- Put a 2 quart pan into a roasting pan with hot water in it. In the pan, mix together 1/2 cup flour, 1/4 cup sugar, 1 Tablespoon each dry mustard and salt, 1/2 teaspoon pepper, and a generous dash of cayenne. Gradually add 1 quart hot milk, stirring until smooth. Cook, stirring, until the sauce bubbles and thickens. Cook 10 minutes, stirring often. Beat 4 eggs lightly, warm them with a little hot sauce, and stir them into the pan. Cook for a minute or two. Remove the pan from the hot water and add 1 cup full strength distilled vinegar (not the mild seasoned type). Swirl in 1/4 cup butter. If the sauce seems too thick, add a few tablespoons of water to thin it as desired. Taste and adjust the seasoning with more salt and pepper to taste. Makes 1 1/2 quarts.
- The Complete Potato Cookbook.
Nutrition Facts : Calories 129.1, Fat 3.5, SaturatedFat 1.6, Cholesterol 73, Sodium 188.4, Carbohydrate 19.8, Fiber 2.3, Sugar 2.3, Protein 4.8
CRUNCHY POTATO SALAD FOR A CROWD
Found this gem in my TOH cooking school cookbook. I will probably take this to the next church eatin' meetin' we have, whenever that is. It is easy and is different from my normal recipe. If it goes over well at church, it's a keeper for sure! Cook time is chill time.
Provided by Redneck Epicurean
Categories Potato
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 214, Fat 8.3, SaturatedFat 1.5, Cholesterol 45.2, Sodium 386.1, Carbohydrate 31.1, Fiber 3.6, Sugar 3.2, Protein 4.6
NEW POTATO SALAD FOR A CROWD
One of my adopted recipes that I have updated. The recipe comes from EverydayCook.com and makes quite a large bowl of potato salad. With summer picnic's, family reunions, and other special occasions this will be a welcome recipe to have on hand.
Provided by lauralie41
Categories Potato
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 8
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.
CREAMY POTATO SALAD
There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h55m
Yield 10
Number Of Ingredients 10
Steps:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg
POTATO SALAD FOR A CROWD OF 50
Make and share this Potato Salad for a Crowd of 50 recipe from Food.com.
Provided by Olha7397
Categories Potato
Time 1h
Yield 50 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 224.9, Fat 12.1, SaturatedFat 1.9, Cholesterol 55.6, Sodium 786.2, Carbohydrate 26.9, Fiber 2.4, Sugar 5.8, Protein 3.8
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- Fill your largest pot about halfway with water and bring to a boil. Plan to cook the potatoes in batches. If you scoop the potatoes out using a slotted spoon, you can re-use the water for a second batch.
- Add a couple tablespoons of salt to the water, then add the potatoes. They are finished when a fork easily penetrates the potato. It's better to slightly undercook than overcook. Start checking around 12 minutes of cook time.
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