Potato Salad for a Crowd 

Classic American Potato Salad from the New Best Recipes.

15 lb red potatoes, scrubbed

Mix very gently with:
2 c red wine vinegar
salt and pepper

Mix all together:
4 c mayo
1/2 c dijon mustard
1 bunch celery diced very small, leaves     included
1 red onion or walla-walla sweet, minced
2 c Trader Joes bread and butter pickles diced coarsely
2 dozen hard boiled eggs, peeled and sliced
1 c minced fresh parsley

Stir gently together (with hands) into the cold potatoes.

**Made large 42 cup tupperware bowl full.

Cover whole potatoes with cold water, probably in 8 qt and 12 qt pots. Bring to a simmer over medium-high heat. Reduce to medium and simmer until tender about 30 minutes for med potatoes or 20 min for smaller potatoes. Tiny farm fresh potatoes from Hartnell Farms took just 12 minutes to boil!  Drain and cool slightly. Cut into 3/4 inch cubes rinsing knife occasionally so you can cut through the skins. Place warm potatoes in large bowl and add vinegar, 2 T salt, 2 t pepper and toss very gently. Cover bowl and refrigerate until cool about 30 min to 1 hour. Can hold in the fridge until needed. Mix carefully together.

Cookbook Home | About | Search