Potato Salad for a Crowd

It’s hard to believe almost 8 years has gone by since I originally shared my method for making potato salad for a crowd. Since then, we’ve added two grandsons and a daughter in law to the family.

As the weather warms and our thoughts turn to cookouts, Rick and I wish you all the joy that comes with preparing and sharing a meal with family and friends.

Well, the wedding of the year is over and my daughter is a radiant bride. Together with my new son-in-law, they planned a celebration for over a hundred people. In order to help contain the costs, both families pitched in to provide the food. Liz’s new father-in-law was the grill master. My part was to make the potato salad.

Planning makes the process move smoothly

The good folks at Cook’s Illustrated were very helpful in determining the amount of potatoes to buy. You’ll find their version here, but my version is better (she said modestly). I did use their tip of tossing the cooked potato cubes in apple cider vinegar. It helped keep the potatoes fresh looking which was a concern as I had to make the potato salad ahead of time and store it in my fridge.

I used Duke’s mayonnaise and a local brand of sweet relish. Any kind of mayo or relish can be used, just keep in food safety in mind, especially if you choose a homemade, egg based mayo.

After it’s all made up, you’re going to worry that it won’t be enough. It will be fine. You have to remind yourself that in a buffet setting, everyone takes a little bit of everything.

Potato Salad for a Crowd

You need 5 pounds of potatoes for 25 people. All the other ingredients can be adjusted to suit your preference.

Print Recipe Pin Recipe Rate Recipe

Course: Salad

Cuisine: American

Servings: 25

Author: LydiaF

Ingredients

• 5 pounds of potatoes peeled and cut into 3/4″ cubes
• apple cider vinegar
• 1 cup celery diced small
• 1 cup onion diced small
• 2 cups mayonnaise
• 1/4 cup yellow mustard
• 1/2 cup sweet relish
• 1 – 2 tablespoons celery seed
• salt and pepper to taste
• apple cider vinegar (to prevent browning)

Instructions

• Prep the celery and onion first. This can be done ahead of time for a very large batch and stored in the fridge until needed.
• Fill your largest pot about halfway with water and bring to a boil. Plan to cook the potatoes in batches. If you scoop the potatoes out using a slotted spoon, you can re-use the water for a second batch.
• Add a couple tablespoons of salt to the water, then add the potatoes. They are finished when a fork easily penetrates the potato. It’s better to slightly undercook than overcook. Start checking around 12 minutes of cook time.
• Remove the cooked potatoes to your largest mixing bowl and toss gently with a generous splash of apple cider vinegar.
• Spread the potatoes out on a couple baking trays and allow them to cool to room temperature.
• While the potatoes are cooling, mix up the remaining ingredients to make the dressing. (If not serving right away, reserve about a third of the dressing to add to the potato salad right before serving as the potatoes will soak it up as they sit).
• When it’s time to mix up the potato salad, work in batches and use your hands to gently mix the potatoes into the dressing.
• Transfer to containers for transport to your party.

Like this recipe?Be sure to Pin It for later!

Ingredients to make potato salad for 100 people

I bought:

• 20 pounds of russet potatoes
• a bunch of celery
• 3 pounds of onions
• 2 32-ounce jars of mayonnaise
• 2 10-ounce jars of sweet relish
• a bottle of yellow mustard
• small bottle of apple cider vinegar

— A few days before the event cut up the onions and celery and store the pieces in the fridge.

— The day before, peel and dice the potatoes and toss with the apple cider vinegar.

— Make up the dressing and toss with the potatoes. It will seem like too much dressing, but the potatoes will soak up some.

When I made this for my daughter’s wedding, I made the potato salad in two batches on the morning before the ceremony.

The reserved dressing was stored in one of the mayonnaise jars and mixed in before heading over to the reception where it was a big hit along with the pulled pork and barbecue chicken, baked beans and pasta salad.

Do you have a favorite real food recipe for feeding a crowd?

Try these crowd pleasers