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.
Time 30m Number Of Ingredients 24 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.
Time 4h55m Yield 10 Number Of Ingredients 10 Steps:
Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Time 35m Yield 8 servings. Number Of Ingredients 11 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.
Time 30m Yield 12-14 servings. Number Of Ingredients 12 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.
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.
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.
Time 2h55m Yield 12 Number Of Ingredients 10 Steps:
Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.
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.
Time 3h15m Yield 10 serving(s) Number Of Ingredients 9 Steps:
Cook potatoes in boiling water until tender. Drain well. In a large bowl, mix soup, mayo, vinegar, and pepper. Toss in vegetables and eggs, stirring to coat well. Cover and refrigerate 3 hours or overnight.
Time 1h5m Yield 10 casseroles (about 10 servings each). Number Of Ingredients 8 Steps:
In several large bowls, combine all ingredients. Transfer to 10 greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender.
Time 50m Yield 30-40 serving(s) Number Of Ingredients 9 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.
More about “potato salad for a crowd recipes”
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.
