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Classic Potato Salad For 50 Recipe
|Potatoes||15 Pound, peeled and cubed|
|Mayonnaise||4 Cup (64 tbs)|
|Sweet pickle relish||1 Cup (16 tbs)|
|Prepared mustard||1⁄4 Cup (4 tbs)|
|Diced pimientos||4 Ounce, drained (1 Jar)|
|Celery ribs||6 , chopped|
|Hard cooked eggs||8 , chopped|
|Onion||1 Small, chopped|
|Green pepper rings||4|
Calories 256 Calories from Fat 135
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 1.6 g8%
Trans Fat 0 g
Cholesterol 51.2 mg
Sodium 401.6 mg16.7%
Total Carbohydrates 28 g9.3%
Dietary Fiber 3.3 g13%
Sugars 3.3 g
Protein 4 g8.1%
Vitamin A 3.4% Vitamin C 47.5%
Calcium 2.5% Iron 7.1%
*Based on a 2000 Calorie diet
Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
Drain and cool to room temperature.
In a large bowl, combine mayonnaise, relish, mustard, pimientos, salt, sugar and pepper.
Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture.
Stir to combine.
Cover and refrigerate for at least 1 hour.
Garnish with paprika and pepper rings if desired.