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 40
Moist, eggy, chunky, and...no pickles!
Provided by Allrecipes Cook
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 8h50m
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 21.2 g, Cholesterol 106.6 mg, Fat 20.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 406.5 mg, Sugar 1.4 g
NEW POTATO SALAD
Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish, Vegetable
Time 10m
Number Of Ingredients 6
Steps:
- Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
POTATO SALAD FOR A CROWD
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
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.
NEW POTATO SALAD FOR A CROWD
One of my adopted recipes that I have updated. The recipe comes from EverydayCook.com and makes quite a large bowl of potato salad. With summer picnic's, family reunions, and other special occasions this will be a welcome recipe to have on hand.
Provided by lauralie41
Categories Potato
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Peel, cube, and boil potatoes in large pot of salted water.
- In another pan, boil eggs.
- When both have been cooked through, drain and let cool.
- Peel eggs and chop.
- In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and celery seed, salt and pepper.
- Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes.
- Refrigerate until completely cooled before serving or overnight.
SALMON SALAD NIçOISE
There are a lot of steps in this salad, but it is worth every one, in my book! This is not a side, it's a main dish for 2. Salmon is subbed for traditional tuna here. Green beans, potatoes, and some normal salad items are all combined with the salmon to make a beautiful, satisfying plate. Bonus, there is no added sugar in the light and lovely vinaigrette.
Provided by Bibi
Categories Salmon Salad
Time 1h
Yield 2
Number Of Ingredients 16
Steps:
- Combine sherry vinegar, minced garlic, Dijon mustard, and lemon juice in a small bowl; stir briskly until vinaigrette is well combined.
- Add olive oil, 1 tablespoon at a time, whisking briskly after each addition. Season with salt and pepper and whisk until well combined; set aside.
- Bring a pan of lightly salted water to a boil over medium-high heat. Add potatoes to boiling water and cook for 10 minutes, making sure the water level is above the potatoes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
- Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
- Test potatoes for doneness by slightly piercing a potato with a sharp knife. If done, the knife should slip in with only a slight resistance. Drain potatoes, cool slightly, slice in half, and add to the bowl. Add bell pepper and drizzle vinaigrette over salad. Toss until well combined.
- Line a serving plate with lettuce leaves and arrange potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
- Lightly toss the sliced cherry tomatoes with olive oil and salt, and place around the plate.
- Place salmon flakes on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 13.7 g, Cholesterol 33.1 mg, Fat 33.9 g, Fiber 4 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 323.6 mg
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