Potato Salad For A Crowd

1. 1

   Peel and dice the potatoes.

2. 2

   Boil in salted water until just tender, about 30 minutes.

3. 3

   Meanwhile, cook eggs until done and cool immediately.

4. 4

   Drain olives and pickles and chop finely.

5. 5

   Chop onion.

6. 6

   When potatoes are done, drain and cool quickly.

7. 7

   Using a wire whisk, prepare dressing by combining mayo, sour cream, buttermilk, salts, and pepper.

8. 8

   Peel the cooled eggs.

9. 9

   Save the best looking 4-5 to slice for garnish, chop the rest and add to cooled potatoes.

10. 10

    Add chopped olives, pickles, and onion to potatoes.

11. 11

    Stir well.

12. 12

    Add dressing and stir to coat evenly.

13. 13

    Carefully slice eggs for garnish and arrange on top of salad.

14. 14

    Sprinkle with paprika.

15. 15

    Cover and chill through prior to serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.