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Potato Salad for A Crowd

Creamy Potato Salad for A Crowd: Perfect for Any Gathering

This creamy Potato Salad for A Crowd is perfect for gatherings, combining crisp veggies and rich flavors in under an hour.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 pounds Yukon Gold potatoes Can substitute with red potatoes
  • 1 tablespoon Kosher salt Adjust to taste
  • 1 cup Finely diced celery Can replace with green onions
  • 1 cup Finely diced red onion Swap for bell peppers if desired
  • 1 cup Chopped dill pickles Sweet pickles can be used for a sweeter profile
  • 4 large Hard-boiled eggs Optional; omit for vegan version
For the Dressing
  • 1 cup Mayonnaise Can substitute with Greek yogurt
  • 1 cup Sour cream Can use additional mayonnaise as substitute
  • 2 tablespoons Yellow mustard Dijon can be used for sharper flavor
  • 2 tablespoons Apple cider vinegar Lemon juice is a good alternative
  • 2 tablespoons Dill pickle juice Sweet pickle juice can be used for a twist
  • 1 teaspoon Sugar Omit for less sweet flavor
  • Black pepper To taste
  • Celery seed To taste
  • Garlic powder To taste
  • Onion powder To taste
  • Prepared horseradish Optional for a kick
To Garnish
  • Fresh parsley Can use chives or cilantro as alternatives
  • Paprika Optional for presentation

Equipment

  • large pot
  • colander
  • mixing bowl
  • Spatula
  • whisk

Method
 

Preparation
  1. Peel and chop potatoes into 1-inch chunks, cover with cold water, add salt, and boil for 10-15 minutes until tender.
  2. Drain potatoes and let them steam in a colander for 5 minutes. Transfer to a mixing bowl.
  3. Whisk together mayonnaise, sour cream, mustard, vinegar, pickle juice, sugar, and seasonings in a separate bowl.
  4. Pour two-thirds of the dressing over warm potatoes and gently fold them to coat without breaking.
  5. Add celery, red onion, and dill pickles to the potatoes and fold in hard-boiled eggs if using.
  6. Taste and adjust seasoning and consistency with remaining dressing as needed.
  7. Transfer potato salad to a serving bowl, garnish with eggs, paprika, and fresh herbs.
  8. Chill in the refrigerator for at least one hour before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Allow the flavors to meld for at least an hour before serving. Store leftovers in the fridge for up to 3 days.

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