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Potato Salad For A Crowd

Mormon.Cook's picture
Ingredients
  Potatoes 15 Pound
  Italian style dressing 2 Cup (32 tbs)
  Salt 1 1⁄2 Tablespoon
  Vinegar 1⁄2 Cup (8 tbs)
  Hard boiled eggs 12
  Chopped celery 4 Cup (64 tbs)
  Onion 1 Large
  Mayonnaise 2 Cup (32 tbs)
  Chopped parsley 3⁄4 Cup (12 tbs)
Directions

Red or white potatoes are especially good for potato salad. Scrub, and then cook them with skins on until just tender. Cool slightly; remove skins. Cube or slice potatoes. Or use old potatoes from storage; pare, then cook until tender. Slice. Combine dressing, salt, and vinegar. Pour over warm potatoes. Mix gently, then let stand until cold. Add remaining ingredients; mix gently. Chill at least an hour (overnight is better), then serve.

Recipe Summary

Cuisine: 
American
Servings: 
50

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