|Potato Salad for a Crowd|
5 # russet potatoes, peeled and cut into 3/4 inch cubes
1/4 c + 2 T distilled white vinegar
3 medium celery ribs, chopped fine (about 1 1/4 cups)
1/4 c + 2 T minced red onion
1/2 c sweet pickle relish
1 1/4 c mayonnaise (may need additional to taste)
1 T dry mustard ( I like Coleman's)
1T celery seed
1/4 c minced fresh parsley
3/4 t ground black pepper
8 large hard-cooked eggs, peeled and cut into 1/4 inch cubes
1. Place potatoes in large pot, covering with cold water by 1 inch. Bring to boil; add 1 T salt, reduce heat to simmer. Stir a few times until potatoes are just tender (about 8 minutes). Do not overcook, as potatoes will be mushy.
2. Drain potatoes and transfer to a large bowl. Add vinegar, and toss gently with a rubber spatula. Let stand until potatoes are just warm, about 20 minutes.
3. Meanwhile, stir together celery, onion, pickle relish, mayonnaise, cry mustard, celery seed, parsley, pepper, and 1 t salt. Add eggs to potatoes, and gently fold dressing in. Cover and refrigerate until chilled. Can be made a day ahead. If salad seems too dry, add a little more mayonnaise, as needed.
|Celery, onion, egg and parsley|
|All the ingredients ready to mix together in my extra large bowl!|
|This bowl measures 24" across. Looks are deceiving here. This is a giant batch of potato salad!|
This is a pretty foolproof recipe (the only kind I really like). I use a gigantic bowl to mix it in. I got this bowl from Smart & Final several years ago and I use it frequently. So does my daughter, and my Mom, so that tells you that we do a lot of large group entertaining! It comes in really handy for tossed salads as well.
I hope your summer is going well and you have a picnic or barbecue on your calendar in the near future. Maybe this potato salad will be just the thing to bring!