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Potato Salad for 40 Recipe

Recipe by: honeysock

"Moist, eggy, chunky, and...no pickles!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook20 m
  • Ready In8 h 50 m
  • 1Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.
  • 2Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
  • 3Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.
Ingredients
  • 40 servings
  • 285 cals
  • 10 pounds potatoes
  • 24 eggs
  • 4 cups mayonnaise
  • 1 tablespoon prepared yellow mustard
  • 4 teaspoons salt, or to taste
  • 2 teaspoons ground black pepper
  • 2 cups finely chopped green onions
Nutrition

Amount per serving ( 5 total)

  • Calories:
    285
    14%
  • Fat:
    20.2
    31%
  • Carbs:
    21.2
    7%
  • Protein:
    5.9
    12%
  • Cholesterol:
    107
    36%

Based on a 2,000 calorie diet

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