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.
POTATO SALAD FOR 50
Make and share this Potato Salad for 50 recipe from Food.com.
Provided by Shirl J 831
Categories Potato
Time 40m
Yield 50 serving(s)
Number Of Ingredients 9
Steps:
- After boiling potatoes, put in refrigerator until cold.
- Add salt and pepper to cold potatoes; mix with prepared vegetables.
- Add chopped eggs and salad dressing.
- Toss lightly together.
Nutrition Facts : Calories 181.9, Fat 4.7, SaturatedFat 1.4, Cholesterol 84.5, Sodium 548.9, Carbohydrate 29.8, Fiber 3.5, Sugar 4.6, Protein 6.3
POTATO SALAD FOR A CROWD OF 50
Make and share this Potato Salad for a Crowd of 50 recipe from Food.com.
Provided by Olha7397
Categories Potato
Time 1h
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Cook 10 pounds waxy new crop potatoes in their jackets in boiling salted water. Peel and cut into slices or dice while still hot.
- Finely chop 1/2 pound onions and sprinkle on the potatoes.
- Sliver a medium to large bunch celery, with the green leaves, and add. Slice a 1 quart jar of gherkins (small sweet pickles) and add. Sprinkle with 3 Tablespoons salt and 1/2 teaspoon pepper. Add 2 cups well seasoned French or Italian dressing and toss gently to mix. Mellow by setting in a cool place, but not the refrigerator, for an hour. Drain off any excess dressing.
- Spread in 3 flat pans about 9 x 13 inches. Spread each pan with 1 1/3 cups mayonnaise or salad dressing. Chop together 12 hard cooked eggs and 1 bunch parsley. Sprinkle on the salad. Mark each pan in 18 squares to make 54 portions.
- The Complete Potato Cookbook.
Nutrition Facts : Calories 224.9, Fat 12.1, SaturatedFat 1.9, Cholesterol 55.6, Sodium 786.2, Carbohydrate 26.9, Fiber 2.4, Sugar 5.8, Protein 3.8
BEST CLASSIC POTATO SALAD
Creamy, tangy, and crunchy, with a hint of spice and sweetness from pickles, this reminds me of my grandmother's potato salad served every Easter or any time we had barbecue. She always dotted it with olives for a finishing touch and a perfect briny addition. This is the best classic version of good old-fashioned, Southern-style potato salad. Not too mayonaissey with just the right amount of tang! Serve with grilled or smoked meats as the perfect side dish.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
- Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
- Peel and chop eggs and set aside.
- Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
- Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 36.5 g, Cholesterol 71.8 mg, Fat 18.3 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 3.6 g, Sodium 947 mg, Sugar 1.9 g
DAVE'S POTATO SALAD FOR 50
Number Of Ingredients 11
Steps:
- In a 16" Deep Dutch oven bake or boil potatoes with peels intact until a knife pierces potato with little resistance but potato is firm to the touch. Cool potatoes then peel removing the skin and as little of the flesh as possible. (This can be done by scraping a butter knife against the skin of cooled potatoes that are slightly warm.) Cube the potatoes into ¾" to 1" cubes when completely chilled. In a large bowl or 20" Dutch oven for mixing, combine cubed potatoes, onion, celery, pickles, and eggs. In a small bowl combine salt, pepper, sugar, and vinegar. Stir well to combine. Add mayonnaise and mustard and stir until well combined. Add to potato mixture and toss gently by hand until well combined. Chill 1 hour before serving.
Nutrition Facts : Nutritional Facts Serves
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