Potato Salad for 40

Potato Salad for 40

10
honeysock 0

"Moist, eggy, chunky, and...no pickles!"

Ingredients

8 h 50 m {{adjustedServings}} servings 285 cals
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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.
  2. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
  3. Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.
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Reviews

10
  1. 11 Ratings

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So thankful for this recipe! it has all the same ingredients I use for a potato salad, but I have to make enough for a small wedding and was so unsure how to do that!

I have been eating, and making, this type of potato salad since I met my husband 44 years ago. The only difference is we add some dill pickle juice to the mayonnaise mixture before adding it to...

Even as a mustard style potato salad preferrer, I rate this mayo style pot. Salad an A+. I made this for a serving of 3. I just adjusted the serving size on the recipe, & cooked potatoes only fo...