Zippy Potato Salad For A Crowd Recipes

Steps:

• Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. , In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine. , Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
• Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.

Steps:

• In a large bowl combine the cold cubed potatoes with celery, eggs and green onions; toss to combine.
• In another bowl combine the mayonnaise with salad dressing, sour cream, cider vinegar, sweet pickle relish, mustard, garlic powder, seasoned salt and fresh ground black pepper; whisk or mix with a wooden spoon until completely combined.
• Pour dressing mixture over the potato mixture and toss to coat.
• Mix in chopped pickles.
• Seasoned with more salt and black pepper to taste.
• Refrigerate for a minimum of 6 hours before serving.
• Delicious!

Steps:

• Cube potatoes & boil in salted water until tender, about 15 minutes. Drain. Sprinkle with cider vinegar - a little at a time, s & p. Stir & repeat until evenly but lightly distributed. Chill.
• Stir in chopped vegetables & eggs.
• Whisk together the chipotle, mayonnaise, yogurt & mustard. Stir into salad. Taste for seasoning and add s&p if necessary.
• Chill until serving time.

Steps:

• Peel and dice the potatoes.
• Boil in salted water until just tender, about 30 minutes.
• Meanwhile, cook eggs until done and cool immediately.
• Drain olives and pickles and chop finely.
• Chop onion.
• When potatoes are done, drain and cool quickly.
• Using a wire whisk, prepare dressing by combining mayo, sour cream, buttermilk, salts, and pepper.
• Peel the cooled eggs.
• Save the best looking 4-5 to slice for garnish, chop the rest and add to cooled potatoes.
• Add chopped olives, pickles, and onion to potatoes.
• Stir well.
• Add dressing and stir to coat evenly.
• Carefully slice eggs for garnish and arrange on top of salad.
• Sprinkle with paprika.
• Cover and chill through prior to serving.