Classic Potato Salad Recipe [video] Sweet and Savory Meals

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How to Make Homemade Potato Salad: Peel, cube and boil potatoes in salted water until tender. Test by poking with a fork. While potatoes are boiling, dice onions and celery. Peel and chop hard boiled eggs. Mix all ingredients together in a large bowl while the potatoes are still hot. Stir in mayonnaise.

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Drain water from the pot, then cover with a lid to allow the potatoes to steam for 5-10 minutes. Peel potatoes, if desired, and cut them into 1 inch chunks. Make Potato Salad Dressing: Mix together egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste. Combine: Pour dressing over the potatoes.

Classic Potato Salad Recipe [video] Sweet and Savory Meals

Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine.

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Calculating the Amount. As a general guideline, plan for about 1/2 pound of potato salad per person if it's a side dish, and about 1 pound per person if it's a main dish. So for 100 people, you'll need approximately 50 pounds for a side dish and 100 pounds for a main dish. This amount can be adjusted based on the preferences of your.

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To calculate the amount of potato salad needed for 100 people, consider the portion size for each individual and whether the potato salad will be the main side dish or just one of several options. Plan for around 6 ounces per person if the potato salad will be the main side dish, and around 4 ounces per person for a casual event with multiple.

Classic Potato Salad Recipe [video] Sweet and Savory Meals

Drain and set aside until cool enough to handle. Peel the skins from the potatoes and cut into ½" to ¾" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.

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A: 100, 1/2 cup servings of potatoes needs 25 pounds of potatoes. However, if the group has other choices for sides, I think you can get by with about 15-20 pounds minimum. We have several potato salad recipes you could multiply to feed 100, here are a few: This Baked Potato Salad recipe feeds 16, so multiply by six times and you'd be close.

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A standard serving size for potato salad is about 4 ounces per person. With this in mind, you can calculate how much you'll need for 100 people. For a side dish, you'll need around 25-30 pounds of potatoes, 12-15 cups of mayonnaise, 6-8 cups of chopped vegetables (such as celery, onion, and pickles), and seasonings to taste.

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Cook over medium-high heat until the water reaches a boil. Reduce heat to medium to maintain a simmer, then continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Try to avoid overcooking the potatoes. Drain the potatoes. Drain the potatoes thoroughly in a colander.

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Cut 2 pounds waxy potatoes into large, bite-sized chunks. (Alternatively, boil the potatoes whole, then peel, if desired, and dice them after cooking.) Prepare for cooking. Place the potatoes and 1 teaspoon kosher salt in a large saucepan, and add enough cold water to cover them by about 1-inch. Cook the potatoes.

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Add the salt. Bring to a boil, reduce the heat, and allow the potatoes to simmer until tender, about 10 minutes. Drain. While the potatoes are simmering, in large bowl, mix together the mayonnaise, Dijon mustard, vinegar, salt and pepper. Add the onion, celery, parsley and relish, if using, and stir.

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Make the dressing by combining mayonnaise, mustard, buttermilk. yogurt or sour cream and salt and pepper. Add any mix-ins you'd like, such as celery, onion, ham or fresh herbs like dill. Toss the.

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Creamy Dressing - Mix the ingredients in a bowl until smooth. Soak hot potatoes - Gently transfer the potatoes in a bowl and pour over the French Dressing. Toss very gently using a rubber spatula. Minimum tosses just to coat, then set aside for at least 2 hours for the potatoes to cool and absorb the dressing.

Classic Potato Salad Recipe

Instructions. Boil potatoes with skins on, cool, peel, and cut into chunks. Boil eggs about five minutes, drain, cover with cold water. I usually put about a tablespoon of salt in my water that I boil the eggs in to make them peel better. Peel the boiled eggs, chop, and add to potatoes in a large bowl. Add remaining ingredients.

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Directions. Step 1 In a large pot, cover potatoes with water; generously season with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain.

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Toss well, Place in Refer to Chill. and Serve Cold. Garnish; with a few Reserved Pemintos on top or Sprinkle of Chopped Green Onions. 3. Can easily be divided as follows: for 100 use as directed. For 50 cut recipe in 1/2 by dividing X 2. For 25 cut recipe in 1/4 by dividing X 4.