Make-Ahead Potato Salad For A Crowd Recipe

Name: Make-Ahead Potato Salad For A Crowd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds russet potatoes (about 9 medium), peeled and cut into 3/4-inch cubes; Table salt; 1/4 cup distilled white vinegar; 2 cups mayonnaise (see note); 2 medium ribs celery , chopped fine (about 1 cup); 1/2 cup sweet pickle relish; 1/3 cup minced red onion; 1/4 cup minced fresh parsley leaves; 1 1/2 teaspoons celery seed; 1 teaspoon powdered mustard; Ground black pepper; 4 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)

Servings: persons

5 pounds russet potatoes (about 9 medium), peeled and cut into 3/4-inch cubes
Table salt
1/4 cup distilled white vinegar
2 cups mayonnaise (see note)
2 medium ribs celery , chopped fine (about 1 cup)
1/2 cup sweet pickle relish
1/3 cup minced red onion
1/4 cup minced fresh parsley leaves
1 1/2 teaspoons celery seed
1 teaspoon powdered mustard
Ground black pepper
4 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)

1
The potatoes must be just warm, or even fully cooled, when you add the dressing.
2
1. Place the potatoes in a large Dutch oven and cover by 1 inch of water. Bring to a boil over medium-high heat. Add 1 tablespoon salt, reduce the heat to medium, and simmer, stirring occasionally, until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 8 minutes.
3
2. Drain the potatoes in a colander and transfer them to large bowl. Gently stir in the vinegar and let stand until the potatoes are just warm, about 20 minutes.
4
3. Meanwhile, stir together 1 cup of the mayonnaise with the celery, pickle relish, onion, parsley, celery seed, dry mustard, 1/4 teaspoon pepper, and 1/2 teaspoon salt in a small bowl.
5
4. Using rubber spatula, gently fold the mayonnaise mixture and eggs (if using) into the potatoes.
6
5. To Store: Cover tightly with plastic wrap and refrigerate for up to 2 days.
7
To Serve: Let the salad stand at room temperature about 1 hour. Gently fold in the remaining 1 cup mayonnaise and season with salt and pepper to taste.
8
6. To Serve Right Away:
9
Stir all of the mayonnaise into the potatoes in step 4, cover tightly with plastic wrap, and refrigerate until chilled, about 1 hour.
10
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1419

kcal

Calories

100

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 pounds russet potatoes (about 9 medium), peeled and cut into 3/4-inch cubes, Table salt, 1/4 cup distilled white vinegar, 2 cups mayonnaise (see note), and more.

Yes, Make-Ahead Potato Salad For A Crowd falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Make-Ahead Potato Salad For A Crowd

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions