Mother’S Potato Salad For 15 To 25 Recipe

Name: Mother’S Potato Salad For 15 To 25
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs raw scrubbed, unpeeled potatoes to make about 2 3/4 quarts cooked, diced potatoes; 1 1/3 teaspoons salt; 1/4 teaspoon fresh ground black pepper; 2 1/2 cups celery, finely chopped; 1 cup dill pickle, chopped (sweet pickles can be used if preferred); 2 cups hard-boiled eggs, chopped (about 6 or 8 eggs); 1 medium sweet onion, chopped (Bermuda or another sandwich onion, green onions, both white and greet parts, can be substituted); 1 1/2 cups mayonnaise; 1/2 cup pickle juice, for moistening salad; 1/4 cup prepared mustard (a coarse ground mustard preferred); 1 1/2 cups pitted olives, whole or 1 1/2 cups sliced olives

Servings: persons

4 lbs raw scrubbed, unpeeled potatoes to make about 2 3/4 quarts cooked, diced potatoes
1 1/3 teaspoons salt
1/4 teaspoon fresh ground black pepper
2 1/2 cups celery, finely chopped
1 cup dill pickle, chopped (sweet pickles can be used if preferred)
2 cups hard-boiled eggs, chopped (about 6 or 8 eggs)
1 medium sweet onion, chopped (Bermuda or another sandwich onion, green onions, both white and greet parts, can be substituted)
1 1/2 cups mayonnaise
1/2 cup pickle juice, for moistening salad
1/4 cup prepared mustard (a coarse ground mustard preferred)
1 1/2 cups pitted olives, whole or 1 1/2 cups sliced olives

1
In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
2
When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don't soak them.
3
When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
4
Fold in the whole or sliced olives, or use as a garnish. Chill.
5
NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
6
The Lazy Days of Summer cookbook.

1175

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 lbs raw scrubbed, unpeeled potatoes to make about 2 3/4 quarts cooked, diced potatoes, 1 1/3 teaspoons salt, 1/4 teaspoon fresh ground black pepper, 2 1/2 cups celery, finely chopped, and more.

Yes, Mother’S Potato Salad For 15 To 25 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!

Mother’S Potato Salad For 15 To 25

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions