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| Potato Salad for a Crowd | 
5 # russet potatoes, peeled and cut into 3/4 inch cubes
table salt
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.
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| The dressing | 
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| Dressing ingredients | 
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| Celery, onion, egg and parsley | 
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| All the ingredients ready to mix together in my extra large bowl! | 
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| 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!









