Cooks Illustrated Make Ahead Potato Salad For A Crowd Recipes

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COOK'S ILLUSTRATED MAKE-AHEAD POTATO SALAD FOR A CROWD



Cook's Illustrated Make-Ahead Potato Salad for a Crowd image

This is a very good potato salad from the folks at America's Test Kitchen. I must confess that I love dill pickles and prefer that flavor to sweet pickle relish. I wound up adding a couple dill pickles and some dill pickle juice to this recipe (just a personal preference) and quite a few more eggs. Here are the tips from Cook's Illustrated: If you only have celery salt available, use the same amount but omit the salt in the dressing. When testing potatoes for doneness taste a piece. If you overcook they will become mealy and break apart. The potatoes must be just warm or even fully cooled when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise. Serving size is estimated.

Provided by AmyZoe

Categories     Potato

Time 50m

Yield 22-24 serving(s)

Number Of Ingredients 13

5 lbs russet potatoes, peeled and cut into 3/4 inch cubes (about 9 medium)
1 tablespoon table salt
1/4 cup distilled white vinegar
2 cups mayonnaise
2 celery ribs, medium and chopped fine (about 1 cup)
1/2 cup sweet pickle relish
1/3 cup red onion, minced
1/4 cup fresh parsley leaves, fresh and minced
1 1/2 teaspoons celery seeds
1 teaspoon mustard powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
4 large hard-cooked eggs, peeled and cut into 1/4-inch cubes

Steps:

  • Place the potatoes in a large Dutch oven and cover by 1" of water.
  • Bring to a boil over medium-high heat.
  • Add 1 tablespoon salt and reduce heat to medium. Simmer, stirring occasionally, until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 8 minutes.
  • Drain the potatoes in a colander and transfer them to a large bowl.
  • Gently stir in vinegar and let stand until the potatoes are just warm, about 20 minutes.
  • Meanwhile, stir together 1 cup of the mayonnaise with the celery, pickle relish, onion, parsley, celery seed, dry mustard, 1/4 teaspoon pepper, and 1/2 teaspoon salt in a small bowl.
  • Using rubber spatula, gently fold the mayonnaise mixture and eggs into the potatoes.
  • To Store: Cover tightly with plastic wrap and refrigerate for up to 2 days.
  • To Serve: Let the salad stand at room temperature about 1 hour. Gently fold in the remaining 1 cup mayonnaise and season with salt and pepper to taste.
  • To Serve Right Away: Stir all of the mayonnaise into the potatoes in step 4, cover tightly with plastic wrap, and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 104.1, Fat 1.2, SaturatedFat 0.3, Cholesterol 33.9, Sodium 434.7, Carbohydrate 20.6, Fiber 2.5, Sugar 2.7, Protein 3.4

MAKE AHEAD MASHED POTATOES FOR A CROWD



Make Ahead Mashed Potatoes for a Crowd image

A variation on Cindy Scheck's recipe # 71205, Make Ahead Mashed Potatoes for Crock Pot, adjusted to feed my large family at holiday gatherings. These are super easy and very good. It looks like a lot of directions, but it's really not - that's just me being loquacious and sleep-deprived. Cooking time is a rough estimate - I wasn't really paying attention. Don't look at the calories!

Provided by StylinDog

Categories     Potato

Time 1h15m

Yield 20-25 serving(s)

Number Of Ingredients 5

10 lbs russet potatoes
1 lb butter, divided
500 g cream cheese
750 ml sour cream
1 bunch chives (optional garnish) or 1 bunch green onion, chopped (optional garnish)

Steps:

  • Butter and cream cheese should be allowed to soften at room temperature for ease of use. Leaving them on the counter while you peel the potatoes should be sufficient.
  • Peel potatoes, rinse, and cut into large chunks. Place in a large stockpot and fill with enough water to cover the potatoes and boil till tender.
  • While potatoes boil, blend 1 1/3 cup butter with the cream cheese. (This is best done in a stand mixer.) Add sour cream and mix well. Set aside.
  • Chop green onions, and refrigerate in a ziplock bag till serving time.
  • Drain cooked potatoes and mash or whip to your liking (I like them super smooth, but some people prefer them lumpy.).
  • Add the dairy blend to the potatoes and mix well. You can either do this in your stock pot, or divide it up into more manageable portions.
  • Once it's all mixed, load it into your crockpot and whack it into the fridge.
  • On serving day, dot the top of the potatoes with the remaining butter. Put the crockpot on low setting for 2-3 hours or until heated thru, then turn down to 'keep warm' setting (if your crockpot has one) till dinner time.
  • Can be served directly from the crockpot for buffet, or divvied up into serving dishes for family style dining.

MAKE-AHEAD POTATOES



Make-Ahead Potatoes image

There's no need to slave away making mashed potatoes at the last minute, not when this creamy, comforting potato side dish is so handy to prepare well in advance. Plus, it's an easy dish for people to serve themselves and it looks so appealing on a buffet. -Margaret Twitched, Danbury, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 12 servings.

Number Of Ingredients 7

10 large potatoes, peeled and quartered
1 cup sour cream
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, divided
2 tablespoons dried minced onion
1/2 to 1 teaspoon salt
Paprika

Steps:

  • Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.

Nutrition Facts : Calories 262 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 226mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

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.

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