This crowd-pleasing potato salad lacks pickles and is thick, moist, and eggy. It serves 40 people.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 5 mins |
| Servings: | 40 |
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
Instructions
- 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.
- 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.
- 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
| Calories | 285 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 407 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I usually mix up potato salad when the potatoes are still warm, allowing the potatoes to soak up some of the dressing. As written, I chilled the potatoes overnight, and although the dressing coated the potatoes, the dressing didn’t soak in, and as a result, the potato salad was a bit “runny.” I did add some chopped celery and a little dill relish, otherwise, followed the instructions. The single potato salad ingredient I missed most was crisp bacon. This is a very basic potato salad, very eggy (little too much for me). If I were to make again, I wouldn’t chill the potatoes overnight, just allow them to cool slightly, and then proceed with the recipe.
My first time trying potato salad for a large group. Everybody liked it. This recipe was easy to follow and make. I did leave the skins on after washing the potatoes thoroughly.
This is the first potato salad I’ve ever made. I took it to a potluck dinner yesterday, and everyone raved about it. I didn’t need to serve 40, so I halved all of the ingredients and added a little finely chopped celery. I will definitely make this again. It was delicious and used ingredients that I would keep on hand. This is a keeper!!
I’m a potato snob and this checks all the boxes! This is the closest thing to our favorite local sub shop potato salad that we are obsessed with. I also doubled the mustard and it was perfect!! This will be my go to recipe
My Mom made this recipe when I was growing up. I’m 72 and still make it. I don’t use the mustard though. Made 40 lbs of it for 200 guests when our daughter got married and had soooo many compliments and requests for the recipe.
Yes. I added celery and substituted half of the mayo with Henri’s sweet and tangy salad dressing. It was superb.
Needed a recipe for a crowd and this one tasted almost as good as my family recipe, had lots of compliments on it! I did add dill Pickles and a little more mustard but it was good een without those additions.
I’ve made this twice and both times everyone commented on how delicious it was! Halved the recipe for approximately 12 people . I like getting the potatoes and eggs ready the day before,makes it so much easier to put together the day of. I added celery this last batch which was very nice also. Thanks for a great potato salad recipe,it’s a keeper
This was amazing! I use my Instapot to make this all the time during the summer.
I wasn’t sure how much I needed for 40 people. Spot on. I did use dill relish. Such a personal preference.
Excellent base recipe. I added 2T white vinegar, 1T Dijon mustard, and a little more salt. Delicious!
Nice basic recipe, I added twice the mustard and it could have used more in the dressing. I also ended up adding some apple cider vinegar as it needed more zip. I added the green onion and celery chopped fine. My mom always added sweet pickle relish and I added that to this. Needs a bit more adjustment but it is a good starting point.
It was very good. Will use it again.
This was great! Made one batch and put it in two bowls added 1 cup of celery to one and some celery salt instead of regular salt. Ran out of both both so good.
Delicious, perfect for our family reunion! Only change, I added some dill pickle juice to the dressing. Yum !
Great recipe! So nice to have a decent and tasty potato salad without those offensive and improper pickles added.
made exactly how the recipe says. I made it for a camping trip with a bunch of people and it was a hit. Everyone asking for the recipe. Now I still make it for my family and it will still be gone within a few days. My husband likes to take it for his lunch as the main course. LOL. But every since I made this recipe I cannot stand store bought potato salad. I have tried several different kinds and it always gets thrown away.
I made this dish but modified it for 10 people. I usually add vinegar to my potato salad, but this one tastes just as great with mustard. I added an additional 1/4 teaspoon for extra flavor. My parents loved it and want me to make it again for Thanksgiving!!
Love, love this potato salad! Only thing I changed was reducing half the salt and replacing it with celery salt, and adding sliced olives.
Excellent potato salad!
OMG! LOVE, LOVE, LOVE IT!!! I made this for my daughter’s graduation party – what a hit!!!! I got so many compliments! My hubby & father-in-law both said “it’s better than grandma’s”! I also added a little celery for a crunch & extra color…green onions are a must (added about 5-6, mostly the green ends)!! I didn’t quite measure all the salt/pepper, also added a smidge more mustard because it seemed really mayo-ey when I tried the sauce. **to anyone who has a hard time cooking potatoes perfectly (I always made them too mushy), a trick my mother-in-law taught me is to boil them with the skins on just until a fork can penetrate without too much force, then put them in the fridge for a bit to cool, peel and dice. I am tossing any other potato salad recipes I have as I will use this one ALL the time. ;o]