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A bowl of classic potato salad, likely for a picnic or BBQ

Quick way to grow Potato Salad for a Crowd

This recipe provides a quick and efficient way to prepare a large batch of delicious potato salad, perfect for gatherings and parties.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5 pounds potatoes Yukon Gold or red potatoes recommended
  • 4 stalks celery finely chopped
  • 1 medium red onion finely chopped
  • 6 hard-boiled eggs chopped
Dressing
  • 1.5 cups mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • large pot
  • knife
  • cutting board
  • large bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. Wash and peel the potatoes, then cut them into 1-inch cubes.
  2. Place the potato cubes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
Cooking
  1. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until fork-tender.
  2. Drain the potatoes thoroughly and let them cool for a few minutes.
Assembly
  1. In a large bowl, combine the cooled potatoes, chopped celery, red onion, and hard-boiled eggs.
  2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, salt, and black pepper.
  3. Pour the dressing over the potato mixture and gently fold until everything is well combined.
  4. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

For extra flavor, you can add a pinch of paprika or a dash of hot sauce to the dressing. Adjust seasoning to taste.