Carols Potato Salad For A Crowd 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.

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.

CAROL'S POTATO SALAD FOR A CROWD

Steps:

• 1. The night before you want to make the potato salad, or earlier in the day, boil the potatoes until JUST done. Set aside to cool or refrigerate overnight.
• 2. While you're at it, hard-boil the 4 eggs and cool.
• 3. When it's finally time to make the potato salad, peel the potatoes and cut into chunks into an extra large bowl. (Mom often used a roasting pan for mixing up her potato salad.) If you use redskin potatoes, you can leave the skins on, if you want. The size of the chunks is purely up to you. I've even seen potatoes cut into slices for potato salad, but not at my Mom's house.
• 4. Peel the boiled eggs. Save one boiled egg to decorate the top later. Chop the other 3 into the bowl with the potato chunks.
• 5. Add the sliced celery, diced onion, and pickle pieces to the potatoes and eggs.
• 6. FOR THE DRESSING: Spoon out 1/2 of the quart of Hellman's mayo (2 cups) into a large measuring cup or jar. Add the mustard, vinegar, milk, sugar, and celery seed. Then mix or shake until well-blended. Taste and adjust any ingredients to make it perfect for you, as to sweetness/sourness. The final taste of the dressing will be tweaked by the onion, celery, and pickles.
• 7. Pour SOME (maybe half?) of the dressing over the potatoes and other ingredients, then mix thoroughly, taking care not to "mush" the potatoes too much. Unless you like them that way, then mush away! Was this enough dressing or do you like more, remembering that the potatoes will soak up some of the dressing? Add more dressing, as to your personal preference. In our family, we like a LOT of dressing in our potato salad, so we use most or all of what's made. If you are unsure, use less, then chill the potato salad for awhile and taste it again. You can always add MORE salad dressing, if you want it, but you can't use LESS after the fact. Right?
• 8. Once Mom was satisfied with the potato salad vs. dressing ratio, she would spoon the potato salad into her big yellow bowl, then decorate the top with slices of that last boiled egg and sprinkles of paprika "for pretty." I also like pimento-stuffed green olives on top of the potato salad, but I'm a rebel that way. =^..^=
• 9. Cover with plastic wrap and chill 2 hours or more until serving. Refrigerate any leftovers.