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Potato Salad for 200

  • 200 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


40 lbs. russet potatoes
a gallon + real mayonnaise
4 cups sweet relish
8 jars bacon bits or 8 lbs. bacon, fried and crumbled
8 small cans corn niblets (Mexican style, if possible)
8 pints cooked macaroni
2 bunches celery, finely chopped
8 medium red onions, finely chopped
16 T Nonpareil capers
salt and pepper to taste
8 T parsley or dill, finely chopped
2 small jars pimentos (optional)
16 T mustard (optional)
1 doz. hard boiled eggs (optional)
salt and pepper to taste


Method Wash potatoes and boil in their skins. When cooked, remove and cool. Peel the potatoes. Cut the cooked potatoes into cubes. place cubes in large container and allow to cool. Add remaining ingredients. Mix well but gently with hands (use rubber gloves). Finished salad should be creamy. Season to taste. Cover the potato salad and allow to sit overnight.

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