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| POTATO SALAD FOR A CROWD | |
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This is enough potato salad to feed about 25 people. 10 lb. potatoes 2 large onions, chopped 10 hard boiled eggs 1 green pepper, chopped 1 bunch celery, chopped, with leaves 1 bottle or 2 cups freshly made French dressing or Italian vinaigrette 1 tablespoon salt (or to taste) 2 teaspoons coarsely cracked black pepper 1/2 teaspoon celery seed 1 1/2 teaspoons dry mustard (add to dressing if not a part of recipe) Cook potatoes in skins, peel and cube while hot. Chop eggs and add in layers with potato and seasonings; add enough French dressing or Italian Vinaigrette to marinate thoroughly, stirring gently into salad. Refrigerate. When almost cold, add enough additional salad dressing as required before serving. Taste and adjust seasonings. | |
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recipe reviews #105443
Doreen (Minnesota) says:
I use the above recipe with Zesty Italian dressing and call it my "secret" ingredient. I always get compliments and requests to bring it to gatherings. I marinate the potatoes and onions overnight in the dressing and toss with the rest of ingredients the next day. Like the first reviewer, I add Miracle Whip for a creamy texture, and top dress the salad with paprika for color and a snap of flavor.
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Try adding mayo to the recipe at the end if creamy potato salad is wanted. I add about 1-2 cups (until I get the desired creaminess) before I serve it. I have gotten rave reviews from many people.