This easy potato salad for a crowd is the ultimate BBQ and potluck side dish. Tender potatoes, hard-boiled eggs, creamy mayo dressing, and a pop of yellow mustard — it’s the classic recipe everyone loves and nobody can resist going back for seconds. It scales up beautifully, can be made a full day ahead, and is ready to serve straight from the fridge. Whether you’re feeding 10 or 30, this is the potato salad recipe you’ll come back to all summer long.
This creamy potato salad is always the first bowl emptied at any cookout — and now you have a recipe that scales up effortlessly for any size crowd. If you’re building out your summer BBQ menu, this Easy Cucumber Salad is the perfect light and refreshing side to serve right alongside it. Leave a comment below and let me know if you added any of your own twists!
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- 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.
Can I add other ingredients?
Absolutely! Diced celery, dill pickles, or crispy bacon can be great additions to customize this salad to your taste.
Easy Potato Salad for a Crowd (Creamy & Classic!)
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.
Instructions
- 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.
Notes
- Potatoes: Don’t overcook — they should slide off a knife but still hold their shape. Overcooked potatoes turn mushy when mixed.
- Eggs: 10-12 minutes in hot water off the heat is the sweet spot for hard-boiled eggs that aren’t rubbery.
- Cooling: Let both potatoes and eggs cool completely before mixing — warm ingredients will thin the dressing.
- Dressing: Taste and adjust seasoning after mixing — potatoes absorb a lot of salt.
- Make ahead: This salad is best made at least 2 hours ahead, ideally overnight. The flavor improves significantly as it chills.
- Scaling down: This recipe makes 30 servings — easily halve or quarter it for a smaller group.
- Storage: Keeps in an airtight container in the fridge for up to 3 days.