Classic Potato Salad for 50 Recipe
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
50 Servings
Prep: 1-1/4 hours
Cook: 30 min. + chilling
Ingredients
15 pounds potatoes, peeled and cubed
4 cups mayonnaise
1 cup sweet pickle relish
1/4 cup prepared mustard
1 jar (4 ounces) diced pimientos, drained
2 tablespoons salt
1 tablespoon sugar
2 teaspoons pepper
6 celery ribs, chopped
8 hard-cooked eggs, chopped
1 small onion, chopped
Paprika and green pepper rings, optional
Directions
Place potatoes in two large stock pots 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. Yield: 50 servings (3/4 cup each).
Nutrition Facts: 3/4 cup equals 269 calories, 15 g fat (2 g saturated fat), 40 mg cholesterol, 454 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein.
Classic Potato Salad for 50 published in Taste of Home August/September 2008, p49
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