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Need to make potato salad for a crowd? Here is a recipe that will feed approximately 50 people at your summer parties.
Ingredients
- 15 pounds/6.8kg of red skinned or Yukon gold potatoes
- 5 tablespoons prepared yellow mustard
- 1 tablespoon salt plus more for cooking potatoes
- 2 teaspoons black pepper
- 1/2 cup of apple cider vinegar
- 2 teaspoons sugar
- 2 cups of diced onion
- 1 cup milk
- 3 cups of salad dressing (Miracle Whip)
- 15 hard boiled eggs, chopped roughly
Steps
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Leaving the skins on, cook the potatoes in salted water until easily pierced with a fork. The skins may split, which is fine. You can cook in batches. [1] X Research source
- Choose potatoes roughly all the same size for even cooking. You can cut larger potatoes in half before cooking.
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Drain water off the potatoes once cooked.Advertisement
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Set the potatoes onto a cookie sheet to cool slightly. You can cool them on the counter or in the refrigerator.
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When potatoes are still warm, peel them. [2] X Research source If you like the skins on, skip peeling them and just cube them. -
Cut the peeled potatoes into uniform cubes measuring about 3/4 of an inch. Salt and pepper the cubed potatoes lightly.
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Place the cubes into large bowl.
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In a separate large bowl, add all of the remaining ingredients except for the eggs and milk. Mix well.
- Feel free to use a little less onions, if you'd like.
- You can use mayonnaise instead of Miracle Whip.
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Add the milk and mix again. The milk thins out the dressing so that is easier to spread.
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Add the chopped eggs to the potatoes. Fold them in gently to mix the potato and egg mixture together.
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Add the dressing. Stir gently to coat the potatoes and eggs with it. Try not to break up the potatoes too much. [3] X Research source
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Store the potato salad at a cool temperature, between 35-40 degrees/1.6-4.4ºC. [4] X Research source
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Serve in one large bowl or several small ones. [5] X Research source
- You can serve this dish over ice to keep it cold. Place a slightly larger bowl with ice in it under the bowl of potato salad.
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Community Q&A
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QuestionHow long do I cook the potatoes?Community AnswerThat depends on how large the potatoes are. A good rule is to start checking the potatoes 20 minutes after the water starts to boil. They should be easy to pierce with a fork or paring knife, all the way to the middle. If you cut/cube the potatoes first, they will cook faster.
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QuestionHow do you store potato salad made one day ahead?Community AnswerIt must be stored covered, in a place that stays colder than 40 degrees Fahrenheit. Any higher temperature, and you risk food-borne illness.
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Tips
- You can sprinkle paprika onto the salad just before serving.Thanks
- Potatoes soak up a lot of the dressing. You may find it necessary to make another half batch of the dressing and add it to the salad before serving.Thanks
- It is important to salt the potatoes while still warm. They take the seasoning better and you will add less if you salt them while warm.Thanks
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Warnings
- Keep the potato salad under 40ºF/4ºC. A potato salad that is allowed to get too warm can cause food borne illness.Thanks
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Things You'll Need
- Large saucepan
- Vegetable peeler
- Cutting board
- Kitchen knife
- 2 large bowls
- Mixing implement
- Serving bowl or bowls
References
- ↑ https://www.thekitchn.com/how-to-boil-potatoes-cooking-lessons-from-the-kitchn-64716
- ↑ https://www.onegoodthingbyjillee.com/the-absolute-easiest-way-to-peel-potatoes/
- ↑ https://www.allrecipes.com/recipe/16729/old-fashioned-potato-salad/
- ↑ https://idahopotato.com/dr-potato/how-long-does-potato-salad-last-in-the-refrigerator
- ↑ https://www.allrecipes.com/recipe/222868/potato-salad-for-40/
About This Article
Article Summary
X
While making potato salad for a crowd of around 50 people may seem overwhelming, it's actually fairly simple. Start by cooking about 15 pounds of red or Yukon gold potatoes, with the skins on, in salted water until you can easily pierce them with a fork. When the potatoes are still warm, peel and cube them. Then, salt and pepper them lightly. In a separate bowl, add yellow mustard, apple cider vinegar, sugar, and diced onion. After you mix the ingredients together, slowly incorporate your milk to form your dressing. Add roughly chopped eggs to your potatoes, then pour the dressing over the top. Stir all of the ingredients together until they're evenly distributed. To learn how to store your potato salad, keep reading!
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Reader Success Stories
- "This is an excellent dish very much like my mother's. I don't care for the milk, I add 1/2 mayo and 1/2 Miracle Whip." ..." more
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"This is an excellent dish very much like my mother's. I don't care for the milk, I add 1/2 mayo and 1/2 Miracle Whip."
..."
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"I am going to try it. I will let you know what I think."
