Potato Salad for a Crowd
Perfect for your next gathering, "Potato Salad for a Crowd" is a creamy, tangy, and satisfying side dish designed to please large groups. Featuring tender Russet potatoes, crisp celery, and vibrant red onion, this crowd-sized recipe is elevated with the richness of mayonnaise, a hint of Dijon mustard, and a splash of apple cider vinegar for zesty flair. The addition of hard-boiled eggs and fresh parsley adds texture and freshness, while a sprinkle of paprika delivers a pop of color and mild spice. This dish comes together in under an hour and tastes even better after being chilled, allowing the bold flavors to meld beautifully. Whether it’s a backyard barbecue, potluck, or holiday feast, this classic potato salad is a surefire hit that serves up to 15 people with ease.
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Recipe Information
Ingredients
- 5 pounds Russet potatoes
- 1 tablespoon Salt
- 2.5 cups Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Sugar
- 1.5 cups (diced) Celery
- 1 cup (diced) Red onion
- 6 large (chopped) Hard-boiled eggs
- 0.25 cup (chopped) Fresh parsley
- 0.5 teaspoon Ground black pepper
- 1 teaspoon (for garnish, optional) Paprika
Instructions
Wash and peel the potatoes. Cut them into uniform bite-sized cubes for even cooking.
Place the cubed potatoes in a large pot, cover them with cold water, and add 1 tablespoon of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium and cook for 10-15 minutes or until the potatoes are fork-tender. Be careful not to overcook.
Drain the potatoes in a colander and let them cool for 20-30 minutes. Refrigerate to accelerate cooling if necessary.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar until well combined.
Add the diced celery, red onion, hard-boiled eggs, and chopped parsley to the bowl. Stir to evenly coat them in the dressing.
Once the potatoes are completely cooled, gently fold them into the dressing mixture. Stir to coat the potatoes thoroughly without mashing them.
Season with additional salt and black pepper to taste. Adjust the seasoning as needed.
Transfer the potato salad to a serving dish or large bowl. If desired, sprinkle paprika over the top as a garnish for color.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
