This potato salad for a crowd is moist, eggy, and chunky, and it contains no pickles! It makes 40 servings.
Ingredients
- 10 pounds unpeeled potatoes
- 24 eggs
- 4 cups mayonnaise
- 4 teaspoons salt, or to taste
- 3 teaspoons prepared yellow mustard
- 2 teaspoons ground black pepper
- 2 cups finely chopped green onions
Directions
Step 1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Transfer to a bowl, cover, and refrigerate 8 hours to overnight.
Step 2
While the potatoes are cooking, place eggs into a saucepan and cover with water. Bring to a boil, then remove from the heat and let eggs stand in hot water for 15 minutes. Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes.
Step 3
Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine. Refrigerate until ready to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 40 | |
Calories 285 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat4g | 18% |
Cholesterol107mg | 36% |
Sodium407mg | 18% |
Total Carbohydrate21g | 8% |
Dietary Fiber3g | 10% |
Total Sugars1g | |
Protein6g | |
Vitamin C23mg | 117% |
Calcium34mg | 3% |
Iron2mg | 8% |
Potassium532mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this