Go Back
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 large gatherings. It focuses on efficiency without compromising on classic potato salad flavors.
Print Recipe Pin Recipe
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 pounds potatoes Yukon Gold or red potatoes recommended
  • 4 stalks celery finely chopped
  • 1 red onion medium, finely chopped
  • 6 hard-boiled eggs chopped
Dressing
  • 1.5 cups mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • large pot
  • large bowl
  • small bowl
  • whisk

Method
 

Preparation
  1. Wash and peel the potatoes, then cut them into 1-inch cubes.
  2. Place the cubed potatoes in a large pot and cover with cold, salted water.
  3. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Assembly
  1. Drain the potatoes and let them cool slightly.
  2. In a large bowl, combine the cooled potatoes, chopped celery, red onion, and hard-boiled eggs.
  3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, salt, and pepper.
  4. Pour the dressing over the potato mixture and gently fold until all ingredients are evenly coated.
Chilling
  1. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
  2. Serve cold and enjoy!

Notes

For extra flavor, you can add a pinch of smoked paprika or a dash of hot sauce to the dressing. This potato salad can be made a day in advance and stored in the refrigerator.