Crowd Pleasing Potato Salad Recipes

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

CROWD-PLEASING POTATO SALAD

Crowd-Pleasing Potato Salad image

Number Of Ingredients 9

Ingredients

16 large potatoes, cooked, peeled and sliced
10 hard-cooked eggs
1 cup chopped onion
2 cups salad dressing or mayonnaise
1 cup half and half
1/3 cup vinegar
1/3 cup sugar
3 tablespoons prepared mustard
1/2 teaspoon salt

Steps:

Place potatoes in a large salad bowl. Separate eggs. Chop whites and add to potatoes with onion. Toss gently. In another bowl, mash yolks with salad dressing, cream, vinegar, sugar, mustard and salt. Pour over potatoes and stir to coat. Cover and chill.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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

Ingredients

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.

CROWD PLEASING POTATOES

Crowd Pleasing Potatoes image

I work at a big box store; somehow I ended up having to cook for our Christmas party. The problem? I only had a deep fryer or an oven to cook in! I came up with these potatoes. They were a huge hit.

Provided by Junesjam

Categories Potato

Time 2h

Yield 25 serving(s)

Number Of Ingredients 9

Ingredients

10 lbs red potatoes, sliced
3 large onions, chopped
1 (6 ounce) package bacon bits (this is a precooked, real bacon found on the salad dressing aisle)
8 cups colby-monterey jack cheese, shredded
2 cups heavy whipping cream
1/4 cup butter
salt
pepper
garlic powder

Steps:

Spray a large food service pan (12x20-inch) with cooking spray.
Place 1/3 of the potatoes into pan; sprinkle with salt, pepper, garlic, 1/3 onions, 1/3 bacon, and 1/3 cheese.
Repeat layers for a total of 3 layers. Leave cheese off last layer (keep for later in cooking).
Pour cream over top; dot with butter. Cover tightly with foil. Bake at 400°F for 1 hour 15 minutes.
Uncover; sprinkle with remaining cheese. Return to oven for 15 minutes or until cheese is melted.

Nutrition Facts : Calories 392.2, Fat 23, SaturatedFat 13.4, Cholesterol 70.7, Sodium 384, Carbohydrate 31.6, Fiber 3.3, Sugar 2.8, Protein 15.4

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