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Grandma’s Make-Ahead Potato Salad for a Crowd

I needed a make-ahead side dish for a lot of people I was having over for a 4th of July party. Enter Grandma’s Make-Ahead Potato Salad for a Crowd. This recipe comes from my wife’s grandmother, who used to make a few things, like potato salad, that were absolutely delicious. What follows is mostly her recipe, with a few tweaks I made after researching other recipes that showed how you can make this a day ahead.

Ingredients

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5-pound bag of red potatoes

1/4 cup of distilled white vinegar

5 hard-boiled eggs (1 egg for each pound of potato)

2 cups of mayonnaise

4 stalks of celery

2 small yellow onions

2 tablespoons Celery Salt

Black pepper

Paprika

Instructions

Boil the red potatoes in a large pot.  (Once the water starts to boil, I usually boil the potatoes for around 20 minutes.  The best way to tell if the potatoes are sufficiently cooked is to poke them with a fork.  The potatoes will be done when you can easily poke them without them falling apart.)

Once the potatoes are done, cut them into chunks and place in a large bowl.  (I prefer larger chunks, but you can adjust the size based on your own preferences.  I also like to keep the skins on the potatoes.  Feel free to peel the potatoes if you like.)

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Sprinkle 1/4 cup of distilled white vinegar over the potatoes.  Let the potatoes sit and cool for 20 minutes.

While the potatoes sit, dice the celery and onions.  (Again, you can adjust the size of the chunks based on your own preferences.  Personally, I like bigger chunks.)

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Using an egg slicer, slice each of the hard-boiled eggs in two different directions.  (Cut the egg once so that it is sliced, and then turn the egg so that you can slice it in the opposite direction.  The result is that the eggs will have a julienne appearance.)

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After the potatoes have sat for 20 minutes, pour celery, onion, eggs, and one cup of mayonnaise onto the potatoes and mix gently.  (If you are serving the potato salad within the next few hours, mix in all of the mayonnaise (2 cups).  However, if you are making it a day in advance, reserve one cup of mayonnaise that you will add before serving.) Add celery salt and pepper to taste.  (Based on my prior experience making this recipe, you will have a better tasting potato salad if you add about 2 tablespoons of celery salt.)

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Before serving, add remaining mayonnaise (if you have not already) and sprinkle a generous amount of paprika on top.

IMG_2201Note:  In my opinion, the potato salad tastes better about two days after you make it.  Although I would not suggest making it that far in advance when serving it at a gathering, I make this note here so that you can indulge in any leftovers.  Enjoy!

Grandma's Make-Ahead Potato Salad for a Crowd

Grandma's Make-Ahead Potato Salad for a Crowd
Author: 
Recipe type: Side Dish
 
I needed a side dish for a 4th of July party for a lot of people that I could make ahead. Enter Grandma's Make-Ahead Potato Salad for a Crowd. My wife's grandmother used to make a few things that were absolutely delicious. One of those things was potato salad. What follows is mostly her recipe, with a few tweaks I made after researching other recipes that showed how you can make this a day ahead.
Ingredients
  • 5-pound bag of red potatoes
  • ¼ cup of distilled white vinegar
  • 5 hard-boiled eggs (1 egg for each pound of potato)
  • 2 cups of mayonnaise
  • 4 stalks of celery
  • 2 small yellow onions
  • 2 tablespoons Celery Salt
  • Black pepper
  • Paprika
Instructions
  1. Boil the red potatoes in a large pot. (Once the water starts to boil, I usually boil the potatoes for around 20 minutes. The best way to tell if the potatoes are sufficiently cooked is to poke them with a fork. The potatoes will be done when you can easily poke them without them falling apart.)
  2. Once the potatoes are done, cut them into chunks and place in a large bowl. (I prefer larger chunks, but you can adjust the size based on your own preferences. I also like to keep the skins on the potatoes. Feel free to peel the potatoes if you like.)
  3. Sprinkle ¼ cup of distilled white vinegar over the potatoes. Let the potatoes sit and cool for 20 minutes.
  4. While the potatoes sit, dice the celery and onions. (Again, you can adjust the size of the chunks based on your own preferences. Personally, I like bigger chunks.)
  5. Using an egg slicer, slice each of the hard-boiled eggs in two different directions. (Cut the egg once so that it is sliced, and then turn the egg so that you can slice it in the opposite direction. The result is that the eggs will have a julienne appearance.)
  6. After the potatoes have sat for 20 minutes, pour celery, onion, eggs, and one cup of mayonnaise onto the potatoes and mix gently. (If you are serving the potato salad within the next few hours, mix in all of the mayonnaise (2 cups). However, if you are making it a day in advance, reserve one cup of mayonnaise that you will add before serving.) Add celery salt and pepper to taste. (Based on my prior experience making this recipe, you will have a better tasting potato salad if you add about 2 tablespoons of celery salt.)
  7. Before serving, add remaining mayonnaise (if you have not already) and sprinkle a generous amount of paprika on top.
  8. Note: In my opinion, the potato salad tastes better about two days after you make it. Although I would not suggest making it that far in advance when serving it at a gathering, I make this note here so that you can indulge in any leftovers. Enjoy!
 

 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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