Mustard Potato Salad (For 50 ) Recipe

Name: Mustard Potato Salad (For 50 )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 lbs red potatoes; water; 1 teaspoon salt, approximately; 5 tablespoons Dijon mustard; 2 1/2 teaspoons salt; 1 1/4 teaspoons fresh ground black pepper; 2 1/2 teaspoons sugar; 1/2 cup cider vinegar; 1/2 cup salad oil (vegetable); 2 bunches green onions, cut into 1/2-inch slices; 2 1/2 cups mayonnaise (or more); 15 hard-boiled eggs, chopped

Servings: persons

15 lbs red potatoes
water
1 teaspoon salt, approximately
5 tablespoons Dijon mustard
2 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
2 1/2 teaspoons sugar
1/2 cup cider vinegar
1/2 cup salad oil (vegetable)
2 bunches green onions, cut into 1/2-inch slices
2 1/2 cups mayonnaise (or more)
15 hard-boiled eggs, chopped

1
["Cook whole, unpeeled red skinned potatoes in lightly salted water,(about 1 tsp.salt), until just tender, don't over cook to mush. *About 12 minutes. Only 10 if your potatoes are very small.", "Drain and cover with cold water to cool.", "Peel potatoes if desired (I prefer the skins left on) and cut into 1/2"" cubes. Place in a large bowl.", "In a seperate bowl, beat together the 2 1/2 teaspoons salt, mustard, pepper, sugar and vinegar until well blended.", "Slowly whisk in oil.", "Add mustard dressing to potatoes; toss lightly but thoroughly.", "Cover and let stand 1-2 hours.", "Add green onions, eggs and mayo.", "Mix thoroughly.", "Adjust seasonings, namely salt. It may need more to taste.", "Serve immediately or cover and refrigerate overnight.", "*If making a day ahead, be sure to taste before serving! Potatoes as well as eggs really absorb salt and your salad can sometimes taste like you forgot to add it. Add more salt as needed.", "Serves 50."]

3182

kcal

Calories

181

Fat

303

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 15 lbs red potatoes, water, 1 teaspoon salt, approximately, 5 tablespoons Dijon mustard, and more.

Yes, Mustard Potato Salad (For 50 ) 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!

Mustard Potato Salad (For 50 )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions