Potato Salad

2680
Potato Salad

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This potato salad recipe is meant to serve 200 people. Perfect for a big party or event and most importantly...it tastes great!

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 40

    lbs. russet potatoes

  • 1

    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

    tablespoons Nonpareil capers

  • salt and pepper to taste

  • 8

    tablespoons parsley or dill, finely chopped

  • 2

    small jars pimentos (optional)

  • 16

    tablespoons mustard (optional)

  • 1 dozen

    hard boiled eggs (optional)

  • salt and pepper to taste

Directions

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


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