Old Fashioned Potato Salad For A Crowd Of 50 Recipes

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.

GERMAN POTATO SALAD FOR A CROWD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.

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.

OLD-FASHIONED POTATO SALAD

Steps:

• Cook potatoes in boiling salted water for 10-15 minutes or until tender. Meanwhile, in a bowl, combine mayonnaise, relish, salt and pepper; add carrots, celery, onion and eggs. , Drain the potatoes; gently stir into mayonnaise mixture. Sprinkle with paprika. Cover and refrigerate until serving.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

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.

MY MOM'S GOOD OLD POTATO SALAD

Steps:

• Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
• Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
• Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.

POTATO SALAD FOR 50

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.

OLD FASHIONED POTATO SALAD FOR A CROWD OF 50

Steps:

• FOR THE POTATO SALAD: Cook 10 pounds waxy new crop potatoes in salted boiling water to cover. Peel and dice. Spread in 3 serving pans, 9 by 15 inches. Sprinkle with 1 cup finely chopped onion. Cover evenly with Hot Salad Dressing. With wide spatula turn potatoes carefully in the dressing to coat completely. Let stand in a warm place, covered, for half an hour. At serving time, sprinkle with 1 cup chopped green pepper, 4 cups finely slivered celery, and 2 cups diced cucumber. Carefully toss to mix ingredients. Adjust seasoning, if necessary, with salt, pepper, and cayenne. Separately grate the yolks and whites of 12 hard cooked eggs and sprinkle on the salad in patterns through a paper doily, keeping the colors separate. Makes about 50 servings, 2/3 cup each.
• FOR THE HOT SALAD DRESSING:.
• Put a 2 quart pan into a roasting pan with hot water in it. In the pan, mix together 1/2 cup flour, 1/4 cup sugar, 1 Tablespoon each dry mustard and salt, 1/2 teaspoon pepper, and a generous dash of cayenne. Gradually add 1 quart hot milk, stirring until smooth. Cook, stirring, until the sauce bubbles and thickens. Cook 10 minutes, stirring often. Beat 4 eggs lightly, warm them with a little hot sauce, and stir them into the pan. Cook for a minute or two. Remove the pan from the hot water and add 1 cup full strength distilled vinegar (not the mild seasoned type). Swirl in 1/4 cup butter. If the sauce seems too thick, add a few tablespoons of water to thin it as desired. Taste and adjust the seasoning with more salt and pepper to taste. Makes 1 1/2 quarts.
• The Complete Potato Cookbook.

OLD-FASHIONED POTATO SALAD

Steps:

• In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs.
• Dice the celery stalks, and place to the side with eggs.
• In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes.
• Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time.

LINDA'S OLD-FASHIONED POTATO SALAD

Steps:

• Cover same size potatoes with water by 2" in a 3 quart saucepan. Add 2 T. of salt, and bring to a boil, then cook uncovered, until just tender, 15-25 mins., depending on size of potatoes. (If you cook them too long, they will be soggy.)
• Drain in a colander, and cool to room temperature, then refrigerate in a covered bowl.
• Meanwhile, run the eggs under cold water, crack, and peel. Put the eggs in with the bowl with of potatoes, to chill.
• When potatoes are cold, (and if you want to do this in a hurry, you can put them in the freezer for a 1/2 hour or so to cool) take out of the refrigerator, and cut into 1" pieces (leaving the skins on).
• Cut up eggs in a small bowl, then squeeze between your fingers, to make them fine.
• Cut yellow onions, green onions, celery and green pepper, and shred carrots. Add to potato mixture, and mix together carefully, trying not to break up potatoes.
• Add mayonnaise, vinegar, and mustard together in a small bowl, mixing well.
• Add to potato mixture, and carefully mix together.
• Adjust flavor with salt, and lots of freshly ground pepper.
• Serve cold, on a platter with a bed of fresh greens, and a sprinkling with paprika, to garnish.
• Makes 4-6 servings.

OLD FASHIONED POTATO SALAD

Steps:

• Mix together all ingredients except for the potatoes in a large bowl.
• Let stand at room temperature.
• Meanwhile, peel potatoes and cut into 1/2" to 3/4" cubes.
• In a 4 qt saucepan cover potato cubes with water.
• Bring to a boil then turn down the heat and simmer for 10 to 12 minutes (until tender but not mushy).
• Drain potatoes and immediately fold into the seasoning mixture until evenly coated.
• Chill and serve (It's best if refrigerated 12 to 24 hours before serving).

OLD-FASHIONED POTATO SALAD

Steps:

• Bring a large pot with 3 quarts of water to a boil. While water is coming to a boil, peel and cut potatoes into 1-inch dice. Add diced potatoes to boiling water and cook about 10 minutes, or until tender (NOT mushy) when pierced with a knife. Remove and drain well in a colander.
• Place potatoes in a large non-reactive bowl (a glass bowl is best), and cool to room temperature. Chop 3 of the hard-boiled eggs and add to the bowl with the chopped celery and onion. Mix well to blend.
• Mash the remaining egg in a small bowl, then add the mayonnaise, 2 1/2 teaspoons of lemon juice, vinegar, mustard, 1 teaspoon of salt, and cayenne. Whisk well to blend. Add to the bowl with the potatoes and mix well to combine. Taste and season with a little more salt and lemon juice, if needed. Cover with plastic wrap and refrigerate until needed (Salad can be made 6 hours ahead, bring to room temperature for 30 minutes before serving).
• When ready to serve, sprinkle with the chopped parsley.

OLD-FASHIONED POTATO SALAD

Steps:

• Cook potatoes in boiling water in large saucepan 10 to 15 min. or just until tender; drain. Cool.
• Meanwhile, chop 2 eggs; slice remaining egg. Combine MIRACLE WHIP, celery, onions, chopped eggs, relish, mustard and sugar in large bowl.
• Add potatoes to MIRACLE WHIP mixture; mix lightly. Top with egg slices. Sprinkle with paprika.

BEST CLASSIC POTATO SALAD

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.