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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
Preparing the potatoes
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1Leaving 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]
- Choose potatoes roughly all the same size for even cooking. You can cut larger potatoes in half before cooking.
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2Drain water off the potatoes once cooked.Advertisement
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3Set the potatoes onto a cookie sheet to cool slightly. You can cool them on the counter or in the refrigerator.
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The media could not be loaded, either because the server or network failed or because the format is not supported.4When potatoes are still warm, peel them.[2] If you like the skins on, skip peeling them and just cube them. -
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The media could not be loaded, either because the server or network failed or because the format is not supported.5Cut the peeled potatoes into uniform cubes measuring about 3/4 of an inch. Salt and pepper the cubed potatoes lightly. -
6Place the cubes into large bowl.
Making the potato salad
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The media could not be loaded, either because the server or network failed or because the format is not supported.1In a separate large bowl, add all of the remaining ingredients except for the eggs and milk. Mix well. -
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The media could not be loaded, either because the server or network failed or because the format is not supported.2Add the milk and mix again. The milk thins out the dressing so that is easier to spread. -
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The media could not be loaded, either because the server or network failed or because the format is not supported.3Add the chopped eggs to the potatoes. Fold them in gently to mix the potato and egg mixture together. -
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The media could not be loaded, either because the server or network failed or because the format is not supported.4Add the dressing. Stir gently to coat the potatoes and eggs with it. Try not to break up the potatoes too much.[3] -
5Store the potato salad at a cool temperature, between 35-40 degrees/1.6-4.4ºC.[4]
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6Serve in one large bowl or several small ones.[5]
- 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.
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. -
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.
Warnings
- Keep the potato salad under 40ºF/4ºC. A potato salad that is allowed to get too warm can cause food borne illness.⧼thumbs_response⧽
Things You'll Need
- Large saucepan
- Vegetable peeler
- Cutting board
- Kitchen knife
- 2 large bowls
- Mixing implement
- Serving bowl or bowls
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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
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!
