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A bowl of classic potato salad, likely for a picnic or BBQ

Quick way to grow Potato Salad for a Crowd

This recipe provides a quick and easy method to prepare a delicious potato salad, perfect for feeding a large group. It focuses on efficiency without compromising on classic flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5 lbs potatoes peeled and diced
  • 4 stalks celery finely chopped
  • 1 red onion finely diced
  • 6 hard-boiled eggs chopped
  • 1.5 cups mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh dill chopped
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • large pot
  • cutting board
  • knife
  • large mixing bowls
  • whisk

Method
 

Preparation
  1. Boil the peeled and diced potatoes in salted water until tender, then drain and let them cool slightly.
  2. While potatoes are cooking, chop the celery, red onion, and hard-boiled eggs.
  3. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, chopped fresh dill, salt, and black pepper to create the dressing.
Assembly
  1. Combine the slightly cooled potatoes, chopped celery, red onion, and hard-boiled eggs in a large mixing bowl.
  2. Pour the prepared dressing over the potato mixture and gently fold until all ingredients are evenly coated.
  3. Taste and adjust seasonings as needed, adding more salt, pepper, or mustard if desired.
Serving
  1. Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld and chill thoroughly.
  2. Serve cold as a side dish, garnishing with extra fresh dill if desired.

Notes

For best results, make the potato salad a few hours ahead of time to allow the flavors to deepen. You can also add a pinch of paprika for color and a subtle smoky flavor.