Best 3 Mothers Potato Salad For 15 To Recipes

Are you looking for a classic potato salad recipe that will feed a crowd? With summer in full swing, it's the perfect time to fire up the grill and enjoy a picnic or backyard barbecue. And what would a picnic be without potato salad? This classic side dish is always a hit, and it's easy to make ahead of time, so you can relax and enjoy your party.

Let's cook with our recipes!

MOTHER'S POTATO SALAD

Mother's Potato Salad image

My mother's potato salad -- chunky and flavorful -- a favorite at our family gatherings. Best if made the day before. Season with salt carefully because the olives will be salty.

Provided by Susie

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 2h35m

Yield 10

Number Of Ingredients 10

Ingredients

5 pounds whole russet potatoes
5 eggs
1 ½ cups mayonnaise (such as Hellman's®)
2 tablespoons prepared yellow mustard (such as French's®)
1 small onion, chopped
3 stalks celery, chopped
7 sweet gherkins, chopped
25 pimento-stuffed green olives, sliced
1 pinch salt to taste
1 green bell pepper, sliced

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool, peel, and cut into cubes.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and slice once cold. Reserve 1 attractive slice of egg for garnish.
Mix the mayonnaise and mustard together in a bowl. In a large salad bowl, lightly mix together the potatoes, eggs, onion, celery, sweet gherkins, and olives until thoroughly combined. Pour the mayonnaise dressing over the salad, and gently toss gain to coat the ingredients with dressing. Season to taste with salt, and top the salad with slices of green pepper and reserved egg slice in the center for garnish. Chill until ready to serve.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 51.6 g, Cholesterol 105.5 mg, Fat 30.1 g, Fiber 3.7 g, Protein 8.8 g, SaturatedFat 4.9 g, Sodium 613.1 mg, Sugar 10.3 g

MOTHER'S POTATO SALAD FOR 15 TO 25

Mother's Potato Salad for 15 to 25 image

Make and share this Mother's Potato Salad for 15 to 25 recipe from Food.com.

Provided by Olha7397

Categories Potato

Time 1h5m

Yield 25 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs raw scrubbed, unpeeled potatoes to make about 2 3/4 quarts cooked, diced potatoes
1 1/3 teaspoons salt
1/4 teaspoon fresh ground black pepper
2 1/2 cups celery, finely chopped
1 cup dill pickle, chopped (sweet pickles can be used if preferred)
2 cups hard-boiled eggs, chopped (about 6 or 8 eggs)
1 medium sweet onion, chopped (Bermuda or another sandwich onion, green onions, both white and greet parts, can be substituted)
1 1/2 cups mayonnaise
1/2 cup pickle juice, for moistening salad
1/4 cup prepared mustard (a coarse ground mustard preferred)
1 1/2 cups pitted olives, whole or 1 1/2 cups sliced olives

Steps:

In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don't soak them.
When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
Fold in the whole or sliced olives, or use as a garnish. Chill.
NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
The Lazy Days of Summer cookbook.

Nutrition Facts : Calories 143.1, Fat 6.9, SaturatedFat 1.2, Cholesterol 49.8, Sodium 422, Carbohydrate 17.9, Fiber 2.2, Sugar 2.2, Protein 3.3

MOM'S POTATO SALAD

Mom's Potato Salad image

Make and share this Mom's Potato Salad recipe from Food.com.

Provided by carolinafan

Categories Vegetable

Time 1h5m

Yield 8 cups, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

6 cups cooked, diced potatoes
1 cup diced celery
1/2 cup onion
4 chopped eggs
1/4 cup chopped pickle
1 1/2 cups mayonnaise
2 tablespoons mustard ("or" whatever you prefer)
1 teaspoon salt
2 tablespoons vinegar
1 tablespoon sugar

Steps:

Combine all ingredients.
Serve warm or chill.

Tips:

For a creamier potato salad, use Yukon Gold or red potatoes.
For a firmer potato salad, use russet potatoes.
Boil the potatoes until they are tender, but not mushy.
Let the potatoes cool completely before adding the other ingredients.
Use high-quality mayonnaise and mustard. Avoid Miracle Whip.
Add salt and pepper to taste.
Garnish with chopped fresh herbs, such as dill, parsley, or chives.
Serve potato salad chilled or at room temperature.

Conclusion:

Mother's potato salad is a classic dish that is perfect for any occasion. It is a simple recipe that can be easily customized to your own taste. Whether you like it creamy or firm, salty or peppery, herby or tangy, Mother's potato salad is sure to please everyone at your table.