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This article was co-authored by Chef Jeff Woodward. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College.
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Need to make potato salad for a crowd? Here is a recipe that will feed approximately 50 people at your summer parties.
Ingredients
- 15 pounds/6.8kg of red skinned or Yukon gold potatoes
- 5 tablespoons prepared yellow mustard
- 1 tablespoon salt plus more for cooking potatoes
- 2 teaspoons black pepper
- 1/2 cup of apple cider vinegar
- 2 teaspoons sugar
- 2 cups of diced onion
- 1 cup milk
- 3 cups of salad dressing (Miracle Whip)
- 15 hard boiled eggs, chopped roughly
Steps
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Leaving the skins on, cook the potatoes in salted water until easily pierced with a fork. The skins may split, which is fine. You can cook in batches.[1]- Choose potatoes roughly all the same size for even cooking. You can cut larger potatoes in half before cooking.
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Drain water off the potatoes once cooked.Advertisement -
Set the potatoes onto a cookie sheet to cool slightly. You can cool them on the counter or in the refrigerator. -
When potatoes are still warm, peel them.[2] If you like the skins on, skip peeling them and just cube them. -
Cut the peeled potatoes into uniform cubes measuring about 3/4 of an inch. Salt and pepper the cubed potatoes lightly.
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Place the cubes into large bowl.
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Add the milk and mix again. The milk thins out the dressing so that is easier to spread.
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Add the chopped eggs to the potatoes. Fold them in gently to mix the potato and egg mixture together.
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Add the dressing. Stir gently to coat the potatoes and eggs with it. Try not to break up the potatoes too much.[5]
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Store the potato salad at a cool temperature, between 35-40 degrees/1.6-4.4ºC.[6] -
Serve in one large bowl or several small ones.[7]- You can serve this dish over ice to keep it cold. Place a slightly larger bowl with ice in it under the bowl of potato salad.
Community Q&A
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QuestionHow long do I cook the potatoes?
Community AnswerThat depends on how large the potatoes are. A good rule is to start checking the potatoes 20 minutes after the water starts to boil. They should be easy to pierce with a fork or paring knife, all the way to the middle. If you cut/cube the potatoes first, they will cook faster. -
QuestionHow do you store potato salad made one day ahead?
Community AnswerIt must be stored covered, in a place that stays colder than 40 degrees Fahrenheit. Any higher temperature, and you risk food-borne illness.
Tips
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You can sprinkle paprika onto the salad just before serving.Thanks
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Potatoes soak up a lot of the dressing. You may find it necessary to make another half batch of the dressing and add it to the salad before serving.Thanks
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It is important to salt the potatoes while still warm. They take the seasoning better and you will add less if you salt them while warm.Thanks
Warnings
- Keep the potato salad under 40ºF/4ºC. A potato salad that is allowed to get too warm can cause food borne illness.Thanks
Things You'll Need
- Large saucepan
- Vegetable peeler
- Cutting board
- Kitchen knife
- 2 large bowls
- Mixing implement
- Serving bowl or bowls
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References
- ↑ https://www.thekitchn.com/how-to-boil-potatoes-cooking-lessons-from-the-kitchn-64716
- ↑ https://www.onegoodthingbyjillee.com/the-absolute-easiest-way-to-peel-potatoes/
- ↑ Chef Jeff Woodward. Private Chef. Expert Interview
- ↑ Chef Jeff Woodward. Private Chef. Expert Interview
- ↑ https://www.allrecipes.com/recipe/16729/old-fashioned-potato-salad/
- ↑ https://idahopotato.com/dr-potato/how-long-does-potato-salad-last-in-the-refrigerator
- ↑ https://www.allrecipes.com/recipe/222868/potato-salad-for-40/
About This Article
While making potato salad for a crowd of around 50 people may seem overwhelming, it's actually fairly simple. Start by cooking about 15 pounds of red or Yukon gold potatoes, with the skins on, in salted water until you can easily pierce them with a fork. When the potatoes are still warm, peel and cube them. Then, salt and pepper them lightly. In a separate bowl, add yellow mustard, apple cider vinegar, sugar, and diced onion. After you mix the ingredients together, slowly incorporate your milk to form your dressing. Add roughly chopped eggs to your potatoes, then pour the dressing over the top. Stir all of the ingredients together until they're evenly distributed. To learn how to store your potato salad, keep reading!
Reader Success Stories
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"This is an excellent dish very much like my mother's. I don't care for the milk, I add 1/2 mayo and 1/2 Miracle Whip."..." more
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