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.
DAVE'S POTATO SALAD FOR 50
Number Of Ingredients 11
Steps:
- In a 16" Deep Dutch oven bake or boil potatoes with peels intact until a knife pierces potato with little resistance but potato is firm to the touch. Cool potatoes then peel removing the skin and as little of the flesh as possible. (This can be done by scraping a butter knife against the skin of cooled potatoes that are slightly warm.) Cube the potatoes into ¾" to 1" cubes when completely chilled. In a large bowl or 20" Dutch oven for mixing, combine cubed potatoes, onion, celery, pickles, and eggs. In a small bowl combine salt, pepper, sugar, and vinegar. Stir well to combine. Add mayonnaise and mustard and stir until well combined. Add to potato mixture and toss gently by hand until well combined. Chill 1 hour before serving.
Nutrition Facts : Nutritional Facts Serves
POTATO SALAD FOR 50
Make and share this Potato Salad for 50 recipe from Food.com.
Provided by Shirl J 831
Categories Potato
Time 40m
Yield 50 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 181.9, Fat 4.7, SaturatedFat 1.4, Cholesterol 84.5, Sodium 548.9, Carbohydrate 29.8, Fiber 3.5, Sugar 4.6, Protein 6.3
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