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

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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

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Nepal Riseness

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I'm not a huge fan of potato salad, but this one was surprisingly good. The dressing was light and tangy, and the potatoes were cooked perfectly. I would definitely make this salad again.

Mirza Kreem Bakhsh

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This salad is delicious! I love the creamy dressing and the crunch of the celery and onion. It's the perfect side dish for any summer gathering.

Paloma

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This potato salad was a bit too tangy for my taste. I think I would have preferred it with less vinegar. Otherwise, it was a good salad.

samantha Cardenas

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This is the best potato salad recipe I've ever tried! It's so creamy and flavorful, and the potatoes are cooked perfectly. I love the addition of celery and onion, and the dressing is to die for. I will definitely be making this salad again and again

frontierjustice589

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I've been making this potato salad for years, and it's always a crowd-pleaser. It's so easy to make, and it always turns out perfect. The combination of flavors is just right, and the salad is always creamy and delicious.

Mukisa Mu

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This potato salad is a classic for a reason! It's creamy, tangy, and perfectly balanced. I love that it's not too heavy on the mayonnaise, and the addition of celery and onion gives it a nice crunch. I've made this salad for potlucks and picnics, and

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