Recipe finder
Potato Salad for a Crowd
- Makes: 12 to 16 servings
- Prep 35 mins
- Chill 6 hrs to 24 hrs
Ingredients
-
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)
Directions
- 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.
- In a very large mixing bowl, combine potatoes, cucumber, celery, and the radishes. Chop 3 of the eggs and fold into the potato mixture.
- 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.
- 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, chol. (mg) 81, Fat, total (g) 16, carb. (g) 23, fiber (g) 1, cal. (kcal) 248, sodium (mg) 300