Potato Salad Feeding The Multitudes"
Serves 35
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Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
Ingredients
  1. POTATOES, WHITE, FRESH, DICED ½ INCH, PEELED 10 LBS
  2. WATER TO COVER
  3. SALT 2 Tbsp
  4. DRESSING
  5. SALAD DRESSING 3 CUPS
  6. MUSTARD, PREPARED 3/4 CUP
  7. EGGS, FRESH, HARD BOILED, DICED 6 EACH
  8. RELISH, PICKLE, SWEET 3/4 CUP
  9. CELERY, FRESH, DICED 2 CUPS
  10. ONIONS, FRESH, DICED 2 CUPS
  11. SALT 1 TSP
  12. PEPPER BLACK 1 TSP
  13. GARNISH
  14. PARSLEY FLAKES 1 TSP
  15. PAPRIKA AS NEEDED
Instructions
  1. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT; COVER. COOK UNTIL TENDER.
  2. DRAIN POTATOES WELL. COOL.
  3. COMBINE SALAD DRESSING INGREDIENTS.
  4. ADD SALAD INGREDIENTS TO POTATOES AT ONE TIME. MIX ONCE, UNTIL WELL BLENDED.
  5. PLACE IN SERVING BOWL.
  6. SPRINKLE PARSLEY AND PAPRIKA OVER POTATO SALAD.
  7. CHILL . TO 41 F
Notes
  1. KEEP IT COLD !
From The Chef To You http://fromthecheftoyou.com/
By | 2018-04-02T12:34:27+00:00 January 5th, 2018|"Feeding The Mutitude" Larger recipes 15-50 portions, Recipes|0 Comments

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I have been in the food business since 1975. This has been my passion and life’s ambition and have enjoyed every day of it. I’ve created this site to share my passion for cooking with those that love to cook and those that would like to learn.

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