Carols Potato Salad For A Crowd Recipes

POTATO SALAD FOR 40

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.

HOMEMADE POTATO SALAD FOR A CROWD

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.

POTATO SALAD FOR A CROWD

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.

GERMAN POTATO SALAD FOR A CROWD

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.

CRUNCHY POTATO SALAD FOR A CROWD

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.