Easy and Simple Potato Salad

When you need to feed a large group, a reliable potato salad is a must-have in your recipe arsenal. This Potato Salad for a Crowd is a guaranteed hit with its creamy texture and balance of flavors. Perfect for gatherings, picnics, or BBQs, it’s straightforward to prepare and yields generous portions.

Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: Approximately 30 servings

Why You’ll Love This Recipe

Feeds a large crowd with ease.
Simple, familiar ingredients found in most pantries.
Customizable to suit your taste preferences.
Can be made ahead, perfect for stress-free entertaining.

Ingredients

10 pounds unpeeled potatoes: Provides bulk and satisfying texture. Skin adds extra fiber and flavor.
24 large eggs: Adds creaminess and protein, balancing the hearty potatoes.
4 cups mayonnaise: The base of the dressing, gives the salad its rich, creamy consistency.
4 teaspoons salt, or to taste: Enhances overall flavor, start with less and adjust as needed.
3 teaspoons prepared yellow mustard: Adds tanginess and depth; Dijon can be a subtler substitute.
2 teaspoons ground black pepper: Provides mild heat and contrast to the creamy elements.
2 cups finely chopped green onions: Adds freshness and a slight bite to the salad.

How to Make It

Step 1: Cook the Potatoes

Boil the unpeeled potatoes in a large pot of salted water until just tender, approximately 15-20 minutes. They should easily slide off a knife when pierced. Avoid overcooking to maintain texture. Once done, drain and set aside to cool.

Step 2: Prepare the Eggs

Place eggs in a pot and cover with water. Bring to a boil, then remove from heat and let them sit in hot water for 10-12 minutes. Cool under running cold water and peel. Chop into bite-sized pieces.

Step 3: Mix the Dressing

In a large bowl, combine mayonnaise, salt, yellow mustard, and black pepper. Stir until well blended. Taste and adjust seasoning as necessary—the mustard should just cut the mayonnaise’s richness.

Step 4: Assemble the Salad

Chop cooled potatoes into chunks and place them in a very large mixing bowl. Add the chopped eggs and green onions. Pour the mayonnaise mixture over the top. Fold everything together gently to coat evenly without breaking up the potatoes.

Step 5: Chill and Serve

Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld. Serve cold. This dish can be prepared a day ahead, making it ideal for event planning.

Recipe FAQs

Can I peel the potatoes?

Yes, you can peel the potatoes if you prefer a smoother texture. However, leaving the skins on adds nutritional value and a distinct texture.

How do I store leftovers?

Store the potato salad in an airtight container in the refrigerator. It will keep well for up to 3 days. Stir before serving to redistribute any settled dressing.