Potato Salad for a Crowd | Midwest Living

Potato Salad for a Crowd

Potato Salad for a Crowd

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  • Makes: 12 to 16 servings
  • Prep 35 mins
  • Chill 6 hrs to 24 hrs

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  • 2 pounds round red potatoes
  • 1 cucumber, halved lengthwise and thinly sliced
  • 1 stalk celery, thinly sliced
  • 4 radishes, thinly sliced
  • 4 hard-cooked eggs
  • 1 1/2 cups salad dressing or mayonnaise
  • 1 small onion, finely chopped
  • 1 -2 tablespoons Dijon-style mustard
  • 1/2 0.4 - ounce package buttermilk ranch dressing mix (1 tablespoon)
  • Salt and black pepper
  • Snipped fresh chives (optional)


  1. Slice the unpeeled potatoes. Cook in a small amount of boiling salted water for 15 to 20 minutes or until tender. Drain and cool potatoes.
  2. In a very large mixing bowl, combine potatoes, cucumber, celery, and the radishes. Chop 3 of the eggs and fold into the potato mixture.
  3. For the potato salad dressing: In a small mixing bowl, combine the salad dressing, onion, mustard, and ranch dressing mix. Salt and black pepper to taste.
  4. Add dressing to the potato mixture. Toss lightly to coat. Cover and chill for 6 to 24 hours. Slice remaining egg; arrange on salad. Sprinkle with chives, if you like. Makes 12 to 16 servings.

Nutrition Facts

(Potato Salad for a Crowd)

Servings Per Recipe 12, fiber (g) 1, sodium (mg) 300, carb. (g) 23, cal. (kcal) 248, Fat, total (g) 16, chol. (mg) 81

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