POTATO SALAD FOR A CROWD

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

Potato salad is wonderful anytime.  In the summer we always have potato salad at picnics. We often have it on Easter and holidays, too. This is our favorite recipe.

Potato Salad for a Crowd
This recipe can be cut in half, doubled or just made the way it is printed here.  The salad will keep several days in the fridge and is even better each day.  My mother made this same potato salad as long as I can remember.  If you take this salad to a gathering, you won’t bring any back.

Ingredients for Potato Salad for a Crowd

10 medium to large potatoes
10 eggs
1 (4 oz.) jar of diced pimientos, drained
1 medium to large onion, chopped
1 tablespoon whole celery seeds
2 tablespoons white vinegar
2 tablespoons sugar
1 cup mayonnaise (more or less to taste)
salt to taste
1/2 teaspoon black pepper

Directions

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. Mix well and chill in refrigerator. This makes about a 1 1/2 gallons of potato salad. Will keep for several days. Enjoy!
Potato Salad for a Crowd
Don’t forget to check out these recipes:

Green Beans and Potatoes

Fresh Mustard and Turnip Greens

Homemade Crock Pot Applesauce

Print Recipe
5 from 1 vote

Potato Salad for a Crowd

This recipe can be cut in half, doubled or just made the way it is printed here. The salad will keep several days in the fridge and is even better each day.
Prep Time10 mins
Course: Salad
Cuisine: American
Keyword: Potato Salad
Author: The Southern Lady Cooks

Ingredients

  • 10 medium to large potatoes
  • 10 eggs
  • 1 4 oz. jar of diced pimientos, drained
  • 1 medium to large onion chopped
  • 1 tablespoon whole celery seeds
  • 2 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1 cup mayonnaise more or less to taste
  • salt to taste
  • 1/2 teaspoon black pepper

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. Mix well and chill in refrigerator.

Don’t Forget to Pin! Potato Salad for a Crowd

Click to follow us on Instagram.

Feel free to “share” by clicking on the Pinterest, Twitter or Facebook icons below.  You can print by clicking on the green printer icon below.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Save