How Much Potato Salad For 10 People Recipes

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.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

CLASSIC POTATO SALAD FOR 50

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.

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.

MOTHER'S POTATO SALAD FOR 15 TO 25

Steps:

• In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
• When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don't soak them.
• When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
• Fold in the whole or sliced olives, or use as a garnish. Chill.
• NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
• The Lazy Days of Summer cookbook.

POTATO SALAD FOR ONE

Steps:

• In a small bowl, combine the Miracle Whip, celery, onion, relish, pimientos, mustard, vinegar, salt and pepper. Add potato and toss to coat. Chill for 1 hour.

POTATO SALAD FOR A CROWD OF 30-40

Steps:

• Layer ingredients in very large bowl.
• 1/3 of each ingredient, follow with another 1/3 and then the final 1/3.
• Fold together carefully.
• Season with salt and pepper.
• Keep cold.