Potato Salad For 50 People(This Recipe Can Be Doubled.)
Creamy and flavorful potato salad with eggs, celery, onions, and relish, perfect for large gatherings and potlucks, offering a balance of tangy, sweet, and savory flavors.
Ingredients
Instructions
- Shred potatoes, eggs, and onions, then mix with diced celery, diced onions, sweet pickle relish, diced pimentos, vinegar, oil, salt, sugar, and celery seed.
- Mix very well until all ingredients are evenly combined.
- Let the mixture stand for about 1/2 hour and then taste for sweetness.
- If desired, add 2 pounds more sugar and mix well.
- Wait another 1/2 hour and check the taste again before serving.
Tips & Substitutions
For a creamier texture, consider adding Greek yogurt or sour cream as a substitute for some of the Miracle Whip. You can also use red potatoes for a slightly different flavor. If you want to add a bit of crunch, incorporate chopped bell peppers or radishes. Adjust the seasoning based on your taste preference, especially the sugar and vinegar balance.
Serving Suggestions
Serve this potato salad chilled or at room temperature. It pairs beautifully with grilled meats, such as burgers or hot dogs, making it a perfect side for summer BBQs. For a complete meal, consider adding a fresh green salad or some corn on the cob. This dish also complements American recipes well for potlucks or family gatherings.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. When ready to serve, give it a good stir; you may need to add a bit of milk or Miracle Whip to restore its creaminess. Avoid freezing as the texture can become watery upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad For 50 People(This Recipe Can Be Doubled.) contains roughly 722 calories, with 10g protein, 126g carbohydrates, and 21g fat. It is an excellent source of vitamin A (76% of the Daily Value), potassium (32% of the Daily Value), and iron (28% of the Daily Value). Note that it is relatively high in sodium, at 932mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad in advance?
Absolutely! This potato salad can be made a day ahead of time. Just remember to store it in the refrigerator. Allowing the flavors to meld overnight can actually enhance the taste, but ensure you stir it well before serving.
What type of potatoes are best for potato salad?
Waxy potatoes, like red or new potatoes, are ideal for potato salad because they hold their shape well after cooking. However, you can also use Yukon Gold potatoes for a creamier texture. Avoid starchy potatoes, as they can become mushy.
How can I adjust the flavor if it's too sweet?
If your potato salad turns out too sweet, try balancing it with additional vinegar or a touch of mustard to add acidity. You can also mix in some chopped onions or celery to help offset the sweetness with their crunch and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).