Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Potato Salad for a Crowd




Source of Recipe


Internet


List of Ingredients




Servings 18-20

10 to 12 russet potatoes
2 large celery ribs, minced
1 medium green bell pepper, diced
1 small onion, minced
8 to 10 hard-boiled eggs, chopped
2 cups mayonnaise
1/3 cup + 2 tablespoons sweet relish
1 tablespoon dill relish
1/8 teaspoon celery seed
1/8 teaspoon dry mustard
1/8 teaspoon paprika
seasoned salt to taste

Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat to moderate-high, and cook, covered, until tender, approximately 20 to 30 minutes. Drain, and set aside to cool. Peel and dice. In a large bowl, combine celery, bell pepper, and onion. Add potatoes, then eggs, mayonnaise, and seasonings. Adjust salad's moisture and seasoning to taste. If dry, add more mayonnaise. Mix gently, and refrigerate at least 3 hours prior to serving or, preferably, overnight.


Recipe