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
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.
NEW POTATO SALAD
This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
- Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
- Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 4 g
CLASSIC POTATO SALAD FOR 50
Creamy chunks of potato and crunchy bits of veggies, this traditional potato salad will gain rave reviews from your gang. It's perfect for your last family gathering of the summer. Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h45m
Yield 50 servings (3/4 cup each).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
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
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- Add sliced potatoes to a large saucepan. Cover with cold water, about an inch above the tops of the potatoes. Bring to a boil over MED-HIGH heat. Covering the pan helps this happen faster, but pay attention that it doesn't boil over!!
- Once boiling, add 1 1/2 tsp kosher salt and stir. Boil, for 10-15 minutes, until potatoes are fork tender. Watch out for the foam on top of the water, it can boil over if you're not careful. Adjust the heat so that the potatoes are still boiling, but not so hot that they're roaring.
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5/5 (5)Servings 25Cuisine AmericanCategory Salad
- Prep the celery and onion first. This can be done ahead of time for a very large batch and stored in the fridge until needed.
- 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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