Potato Salad For 50 Recipes

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.

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.

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.

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.

MUSTARD POTATO SALAD (FOR 50 )

Steps:

• Cook whole, unpeeled red skinned potatoes in lightly salted water,(about 1 tsp.salt), until just tender, don't over cook to mush. *About 12 minutes. Only 10 if your potatoes are very small.
• Drain and cover with cold water to cool.
• Peel potatoes if desired (I prefer the skins left on) and cut into 1/2" cubes. Place in a large bowl.
• In a seperate bowl, beat together the 2 1/2 teaspoons salt, mustard, pepper, sugar and vinegar until well blended.
• Slowly whisk in oil.
• Add mustard dressing to potatoes; toss lightly but thoroughly.
• Cover and let stand 1-2 hours.
• Add green onions, eggs and mayo.
• Mix thoroughly.
• Adjust seasonings, namely salt. It may need more to taste.
• Serve immediately or cover and refrigerate overnight.
• *If making a day ahead, be sure to taste before serving! Potatoes as well as eggs really absorb salt and your salad can sometimes taste like you forgot to add it. Add more salt as needed.
• Serves 50.

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.

POTATO SALAD FOR A CROWD OF 50

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.