Zippy Potato Salad For A Crowd Recipes

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HOMEMADE POTATO SALAD FOR A CROWD



Homemade Potato Salad for a Crowd image

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

6 medium potatoes
5 hard boiled eggs
1 ½ cup celery, diced
½ cup onion, diced
1 1/3 cup mayonnaise
Salt and pepper to taste
5 pounds potatoes
1 dozen hard boiled eggs
3 cups celery, diced
3/4 cup onion, diced
2 1/2 cups mayonnaise
Salt and pepper to taste
10 pounds potatoes
2 dozen hard boiled eggs
1 bunch celery, diced
1 cup onion, diced
1 quart (4 cups) mayonnaise
Salt and pepper to taste
15 pounds potatoes
3 dozen hard boiled eggs
1 ½ bunches celery, diced
2 large onions, diced
1 ½ quart mayonnaise
Salt and pepper to taste

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



Potato Salad for 40 image

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

10 pounds potatoes
24 eggs
4 cups mayonnaise
1 tablespoon prepared yellow mustard
4 teaspoons salt, or to taste
2 teaspoons ground black pepper
2 cups finely chopped green onions

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



Potato Salad for a Crowd image

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

10 lbs red potatoes
1 dozen egg
1 (16 ounce) jar olives
1 (16 ounce) jar kosher dill pickles
2 medium onions
2 cups mayonnaise (NOT salad dressing)
1 cup sour cream
1 cup buttermilk
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon ground black pepper
paprika

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.

MOTHER'S POTATO SALAD FOR 15 TO 25



Mother's Potato Salad for 15 to 25 image

Make and share this Mother's Potato Salad for 15 to 25 recipe from Food.com.

Provided by Olha7397

Categories     Potato

Time 1h5m

Yield 25 serving(s)

Number Of Ingredients 11

4 lbs raw scrubbed, unpeeled potatoes to make about 2 3/4 quarts cooked, diced potatoes
1 1/3 teaspoons salt
1/4 teaspoon fresh ground black pepper
2 1/2 cups celery, finely chopped
1 cup dill pickle, chopped (sweet pickles can be used if preferred)
2 cups hard-boiled eggs, chopped (about 6 or 8 eggs)
1 medium sweet onion, chopped (Bermuda or another sandwich onion, green onions, both white and greet parts, can be substituted)
1 1/2 cups mayonnaise
1/2 cup pickle juice, for moistening salad
1/4 cup prepared mustard (a coarse ground mustard preferred)
1 1/2 cups pitted olives, whole or 1 1/2 cups sliced olives

Steps:

  • In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
  • When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don't soak them.
  • When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
  • Fold in the whole or sliced olives, or use as a garnish. Chill.
  • NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
  • The Lazy Days of Summer cookbook.

Nutrition Facts : Calories 143.1, Fat 6.9, SaturatedFat 1.2, Cholesterol 49.8, Sodium 422, Carbohydrate 17.9, Fiber 2.2, Sugar 2.2, Protein 3.3

ZIPPY POTATO SALAD



Zippy Potato Salad image

Make and share this Zippy Potato Salad recipe from Food.com.

Provided by Elmotoo

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs new potatoes
3 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup shallot, minced
1/4 cup chopped garlic scape, if available
1/4 cup spring onion, chopped
6 hard-boiled eggs, peeled & roughly chopped
1 chipotle chile in adobo, minced & mashed well
1 cup mayonnaise
1/2 cup plain yogurt
1/4 cup prepared mustard, grainy is my favorite

Steps:

  • Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
  • Stir in chopped vegetables & eggs.
  • Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
  • Chill until serving time.

POTATO SALAD FOR A CROWD OF 30-40



Potato Salad for a Crowd of 30-40 image

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

10 lbs red potatoes, boiled and peeled
12 hard-boiled eggs, cut small
16 ounces sweet pickle relish
32 ounces mayonnaise or 32 ounces Miracle Whip
1/4 teaspoon yellow mustard
2 bunches green onions, chopped
1 stalk celery, chopped
salt
pepper

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

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