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.

No additional tips available.

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

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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.

Mother’S Potato Salad For 15 To 25

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