Best 13 Potato Salad For A Crowd Recipes

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Potato salad is a classic dish that can be served at any gathering, from picnics to potlucks to backyard barbecues. Its simple, yet flavorful ingredients make it a crowd-pleaser, and its versatility allows it to be customized to suit any taste. Whether you prefer a tangy, creamy, or mustard-based dressing, there is a potato salad recipe out there that will satisfy your cravings. With a few simple steps, you can whip up a delicious potato salad that will feed a crowd in no time. So gather your ingredients, grab a mixing bowl, and let's get started on finding the perfect potato salad recipe for your next gathering!

Here are our top 13 tried and tested recipes!

CLASSIC POTATO SALAD FOR 50



Classic Potato Salad for 50 image

Creamy chunks of potato and crunchy bits of veggies, this traditional potato salad will gain rave reviews from your gang. It's perfect for your last family gathering of the summer. Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h45m

Yield 50 servings (3/4 cup each).

Number Of Ingredients 12

15 pounds potatoes, peeled and cubed
4 cups mayonnaise
1 cup sweet pickle relish
1/4 cup prepared mustard
1 jar (4 ounces) diced pimientos, drained
2 tablespoons salt
1 tablespoon sugar
2 teaspoons pepper
6 celery ribs, chopped
8 hard-boiled large eggs, chopped
1 small onion, chopped
Paprika and green pepper rings, optional

Steps:

  • Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. , In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine. , Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.

Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

HOMEMADE POTATO SALAD FOR A CROWD



Homemade Potato Salad for a Crowd image

This 5 ingredient potato salad is both easy and delicious. It includes party proportions so you can easily make this potato salad for your family or make potato salad for 50 or more!

Provided by Kristen @ Joyfully Thriving

Categories     Side Dish

Time 30m

Number Of Ingredients 24

6 medium potatoes
5 hard boiled eggs
1 ½ cup celery, diced
½ cup onion, diced
1 1/3 cup mayonnaise
Salt and pepper to taste
5 pounds potatoes
1 dozen hard boiled eggs
3 cups celery, diced
3/4 cup onion, diced
2 1/2 cups mayonnaise
Salt and pepper to taste
10 pounds potatoes
2 dozen hard boiled eggs
1 bunch celery, diced
1 cup onion, diced
1 quart (4 cups) mayonnaise
Salt and pepper to taste
15 pounds potatoes
3 dozen hard boiled eggs
1 ½ bunches celery, diced
2 large onions, diced
1 ½ quart mayonnaise
Salt and pepper to taste

Steps:

  • Peel, cube and boil potatoes in salted water until tender. Test by poking with a fork. Drain potatoes when done cooking.
  • While potatoes are boiling, dice onions and celery.
  • Peel and chop hard boiled eggs.
  • Mix all ingredients together in a large bowl while the potatoes are still hot.
  • Stir in mayonnaise. Add more or less mayonnaise to taste. Season with salt and pepper.
  • Cool potato salad in the fridge until ready to serve.

Nutrition Facts : ServingSize 1 scoop, around 1/2 cup, Calories 94 calories, Sugar 1.5g, Sodium 16mg, Fat 5g, SaturatedFat 0.9g, Carbohydrate 10.4g, Fiber 1.2g, Protein 2.3g, Cholesterol 42mg

CREAMY POTATO SALAD



Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

CONTEST-WINNING OLD-FASHIONED POTATO SALAD



Contest-Winning Old-Fashioned Potato Salad image

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

GERMAN POTATO SALAD FOR A CROWD



German Potato Salad for a Crowd image

A dear German friend gave me this recipe. I take this satisfying potato salad to gatherings all year-round. The seasonings give a traditional potato salad enticing flavor.-Donna Cline, Pensacola, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12-14 servings.

Number Of Ingredients 12

12 medium potatoes
12 bacon strips
1-1/2 cups chopped onion
1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
Pinch pepper
1-1/2 cups water
3/4 cup white vinegar
Chopped fresh parsley

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. , In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. , Saute onion in drippings until tender. Stir in the next six ingredients. Gradually stir in water and vinegar; bring to a boil, stirring constantly. Cook and stir 2 minutes more or until thickened. Pour over potatoes; toss to coat. Crumble bacon and gently stir into potatoes. Sprinkle with parsley.

Nutrition Facts : Calories 244 calories, Fat 11g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

POTATO SALAD FOR A CROWD



Potato Salad for a Crowd image

I make this for family reunions, weddings, graduations, and so on. Everyone asks for the recipe! It's a colorful salad that everyone likes.

Provided by Rumdrinker25

Categories     Potato

Time 1h

Yield 15 pounds of salad, 30-50 serving(s)

Number Of Ingredients 12

10 lbs red potatoes
1 dozen egg
1 (16 ounce) jar olives
1 (16 ounce) jar kosher dill pickles
2 medium onions
2 cups mayonnaise (NOT salad dressing)
1 cup sour cream
1 cup buttermilk
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon ground black pepper
paprika

Steps:

  • Peel and dice the potatoes.
  • Boil in salted water until just tender, about 30 minutes.
  • Meanwhile, cook eggs until done and cool immediately.
  • Drain olives and pickles and chop finely.
  • Chop onion.
  • When potatoes are done, drain and cool quickly.
  • Using a wire whisk, prepare dressing by combining mayo, sour cream, buttermilk, salts, and pepper.
  • Peel the cooled eggs.
  • Save the best looking 4-5 to slice for garnish, chop the rest and add to cooled potatoes.
  • Add chopped olives, pickles, and onion to potatoes.
  • Stir well.
  • Add dressing and stir to coat evenly.
  • Carefully slice eggs for garnish and arrange on top of salad.
  • Sprinkle with paprika.
  • Cover and chill through prior to serving.

POTATO SALAD FOR 40



Potato Salad for 40 image

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

Provided by Allrecipes Cook

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 8h50m

Yield 40

Number Of Ingredients 7

10 pounds potatoes
24 eggs
4 cups mayonnaise
1 tablespoon prepared yellow mustard
4 teaspoons salt, or to taste
2 teaspoons ground black pepper
2 cups finely chopped green onions

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 21.2 g, Cholesterol 106.6 mg, Fat 20.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 406.5 mg, Sugar 1.4 g

ALWAYS A WINNER POTATO SALAD



Always A Winner Potato Salad image

This is a wonderful, light potato salad which includes shrimp. My mother used to make this for every picnic or potluck dinner. Every time I take it to a potluck I get raves for it, and the recipe is always requested. You may need to adjust the amount of mayo, depending on the size of the potatoes you use. You will use at least 2 cups, but may need to use a little more for a nice consistency.

Provided by DEBIPORTER

Categories     Salad     Vegetable Salad Recipes

Time 2h55m

Yield 12

Number Of Ingredients 10

10 large baking potatoes, scrubbed
12 eggs
3 bunches green onions, chopped
6 dill pickles, chopped
1 (4 ounce) can shrimp
1 (4 ounce) can small shrimp, drained
2 cups low-fat mayonnaise
salt and pepper to taste
2 tablespoons celery salt
2 tablespoons paprika

Steps:

  • Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.
  • Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
  • In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 60.5 g, Cholesterol 218.3 mg, Fat 6 g, Fiber 9 g, Protein 18.3 g, SaturatedFat 1.8 g, Sodium 1287.8 mg, Sugar 4.6 g

POTATO SALAD FOR A CROWD OF 50



Potato Salad for a Crowd of 50 image

Make and share this Potato Salad for a Crowd of 50 recipe from Food.com.

Provided by Olha7397

Categories     Potato

Time 1h

Yield 50 serving(s)

Number Of Ingredients 10

10 lbs waxy potatoes
1/2 lb onion
1 bunch celery
1 quart sweet gherkin
3 tablespoons salt
1/2 teaspoon pepper
1 pint French dressing or 1 pint Italian dressing
1 quart mayonnaise or 1 quart salad dressing
12 hard-boiled eggs
1 bunch parsley

Steps:

  • Cook 10 pounds waxy new crop potatoes in their jackets in boiling salted water. Peel and cut into slices or dice while still hot.
  • Finely chop 1/2 pound onions and sprinkle on the potatoes.
  • Sliver a medium to large bunch celery, with the green leaves, and add. Slice a 1 quart jar of gherkins (small sweet pickles) and add. Sprinkle with 3 Tablespoons salt and 1/2 teaspoon pepper. Add 2 cups well seasoned French or Italian dressing and toss gently to mix. Mellow by setting in a cool place, but not the refrigerator, for an hour. Drain off any excess dressing.
  • Spread in 3 flat pans about 9 x 13 inches. Spread each pan with 1 1/3 cups mayonnaise or salad dressing. Chop together 12 hard cooked eggs and 1 bunch parsley. Sprinkle on the salad. Mark each pan in 18 squares to make 54 portions.
  • The Complete Potato Cookbook.

Nutrition Facts : Calories 224.9, Fat 12.1, SaturatedFat 1.9, Cholesterol 55.6, Sodium 786.2, Carbohydrate 26.9, Fiber 2.4, Sugar 5.8, Protein 3.8

CRUNCHY POTATO SALAD FOR A CROWD



Crunchy Potato Salad for a Crowd image

Found this gem in my TOH cooking school cookbook. I will probably take this to the next church eatin' meetin' we have, whenever that is. It is easy and is different from my normal recipe. If it goes over well at church, it's a keeper for sure! Cook time is chill time.

Provided by Redneck Epicurean

Categories     Potato

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 9

9 cups potatoes, cubed
1 (10 3/4 ounce) can cream of celery soup, undiluted
3/4 cup mayonnaise
1/4 cup white vinegar
1/2 teaspoon black pepper
2 large celery ribs, chopped
1 small green pepper, chopped
2 green onions, chopped
2 hardboiled egg, chopped

Steps:

  • Cook potatoes in boiling water until tender. Drain well.
  • In a large bowl, mix soup, mayo, vinegar, and pepper.
  • Toss in vegetables and eggs, stirring to coat well.
  • Cover and refrigerate 3 hours or overnight.

Nutrition Facts : Calories 214, Fat 8.3, SaturatedFat 1.5, Cholesterol 45.2, Sodium 386.1, Carbohydrate 31.1, Fiber 3.6, Sugar 3.2, Protein 4.6

POTATOES FOR A CROWD



Potatoes for a Crowd image

Here's a creamy comforting potato casserole to make when you need a side dish sure to please a large group. It's so simple to assemble, and everyone likes the flavor. -Merrill Powers Spearville, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 casseroles (about 10 servings each).

Number Of Ingredients 8

5 cans (12 ounces each) evaporated milk
7-1/2 cups milk
5 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
5 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
1 pound butter, melted
1 package (12 ounces) cornflakes, crushed
3 medium onions, finely chopped
10 packages (2 pounds each) frozen cubed hash brown potatoes, thawed

Steps:

  • In several large bowls, combine all ingredients. Transfer to 10 greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender.

Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 122mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

POTATO SALAD FOR A CROWD OF 30-40



Potato Salad for a Crowd of 30-40 image

Make and share this Potato Salad for a Crowd of 30-40 recipe from Food.com.

Provided by SUSIE IN MISSOURI

Categories     Potato

Time 50m

Yield 30-40 serving(s)

Number Of Ingredients 9

10 lbs red potatoes, boiled and peeled
12 hard-boiled eggs, cut small
16 ounces sweet pickle relish
32 ounces mayonnaise or 32 ounces Miracle Whip
1/4 teaspoon yellow mustard
2 bunches green onions, chopped
1 stalk celery, chopped
salt
pepper

Steps:

  • Layer ingredients in very large bowl.
  • 1/3 of each ingredient, follow with another 1/3 and then the final 1/3.
  • Fold together carefully.
  • Season with salt and pepper.
  • Keep cold.

Nutrition Facts : Calories 159.5, Fat 2.4, SaturatedFat 0.7, Cholesterol 74.6, Sodium 178.4, Carbohydrate 30.3, Fiber 3, Sugar 6.8, Protein 5.6

NEW POTATO SALAD FOR A CROWD



New Potato Salad for a Crowd image

One of my adopted recipes that I have updated. The recipe comes from EverydayCook.com and makes quite a large bowl of potato salad. With summer picnic's, family reunions, and other special occasions this will be a welcome recipe to have on hand.

Provided by lauralie41

Categories     Potato

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 8

5 lbs red potatoes, peeled, cubed, cooked
1 dozen hard-boiled egg, peeled and chopped
1 onion, chopped
1/2 cup dill pickle, chopped (or to your taste)
1 teaspoon celery seed
4 ounces sour cream
1 quart mayonnaise
salt & pepper

Steps:

  • Peel, cube, and boil potatoes in large pot of salted water.
  • In another pan, boil eggs.
  • When both have been cooked through, drain and let cool.
  • Peel eggs and chop.
  • In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and celery seed, salt and pepper.
  • Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes.
  • Refrigerate until completely cooled before serving or overnight.

Tips for Making Potato Salad for a Crowd

  • Use a large pot: You'll need a large pot to boil the potatoes and mix the salad. A 12-quart pot is a good size.
  • Boil the potatoes until they are tender: You want the potatoes to be cooked through but not overcooked. Overcooked potatoes will be mushy.
  • Let the potatoes cool before mixing the salad: This will help to prevent the salad from becoming too watery.
  • Use a variety of ingredients: Don't just use potatoes, mayonnaise, and celery. Add other vegetables, such as carrots, peas, and onions. You can also add hard-boiled eggs, bacon, or cheese.
  • Make the salad ahead of time: Potato salad is best when it is made ahead of time. This gives the flavors time to meld together.

Conclusion - Perfect Potato Salad for a Crowd

Potato salad is a classic dish that is perfect for a crowd. It is easy to make and can be tailored to your own taste. Follow these tips to make the perfect potato salad for your next party or gathering. Bonus Tip: If you are short on time, you can use pre-cooked potatoes. Just be sure to let them cool before mixing the salad.

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