Easy Potato Salad for a Crowd (Creamy & Classic!)
This easy potato salad recipe feeds 30 and comes together with simple pantry staples. Creamy, classic, and perfect for BBQs, picnics, and potlucks — make it ahead!
Prep Time 30 minutes mins
Cook Time 20 minutes mins
50 minutes mins
- 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.
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.
- 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.