Mustard Potato Salad (For 50 )
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
50
ingredients
- 15 lbs red potatoes
- water
- 1 teaspoon salt, approximately
- 5 tablespoons Dijon mustard
- 2 1⁄2 teaspoons salt
- 1 1⁄4 teaspoons fresh ground black pepper
- 2 1⁄2 teaspoons sugar
- 1⁄2 cup cider vinegar
- 1⁄2 cup salad oil (vegetable)
- 2 bunches green onions, cut into 1/2-inch slices
- 2 1⁄2 cups mayonnaise (or more)
- 15 hard-boiled eggs, chopped
directions
- Cook whole, unpeeled red skinned potatoes in lightly salted water,(about 1 tsp.salt), until just tender, don't over cook to mush. *About 12 minutes. Only 10 if your potatoes are very small.
- Drain and cover with cold water to cool.
- Peel potatoes if desired (I prefer the skins left on) and cut into 1/2" cubes. Place in a large bowl.
- In a seperate bowl, beat together the 2 1/2 teaspoons salt, mustard, pepper, sugar and vinegar until well blended.
- Slowly whisk in oil.
- Add mustard dressing to potatoes; toss lightly but thoroughly.
- Cover and let stand 1-2 hours.
- Add green onions, eggs and mayo.
- Mix thoroughly.
- Adjust seasonings, namely salt. It may need more to taste.
- Serve immediately or cover and refrigerate overnight.
- *If making a day ahead, be sure to taste before serving! Potatoes as well as eggs really absorb salt and your salad can sometimes taste like you forgot to add it. Add more salt as needed.
- Serves 50.
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RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !