A Variety of Potato Salads (4)
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You will notice that the amounts of potatoes varies in these
salads, although they
are all supposed to feed 100 people. If you are only serving
a burger and
potato salad, go with the larger amount, if the salad is part of
a big buffet you can
go with one of the smaller amounts, depending on the age of the
group etc.
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POTATO SALAD #1
30 lbs. potatoes
4 c. chopped onions
7 1/2 c. chopped celery
30 hard boiled eggs
DRESSING:
6 tbsp. salt or to taste
2 tbsp. pepper
2 qts. mayonnaise
2 qts. Miracle Whip
Cook potatoes until tender. Cool. Peel and cut
up. Add onions, celery, and eggs. Mix dressing ingredients
together and stir into potato mixture. Refrigerate overnight to let flavors
blend.
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POTATO SALAD #2
50 lb. potatoes
1 gallon salad dressing
3 bunches celery
4 bell peppers
6 onions
2 doz. eggs
1 c. sugar
2 c. mustard
Salt
Pepper
1 gallon sweet pickles (cubed)
Peel, dice and cook potatoes until just tender. Drain
and cool. Boil eggs, peel and dice. Combine potatoes, eggs
and salad dressing. Dice celery, bell peppers and onions. Add
to potatoes, eggs and salad dressing. Add 1 gallon pickles, mustard
and sugar. Season with salt and pepper to taste. Mix well.
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POTATO SALAD #3
20 lbs. potatoes, cooked and diced
2 lg. onions, diced
4 c. chopped pickles or pickle relish
3 c. pickle juice or milk, vinegar,
and sugar to make the right
consistency
3 dozen eggs, cooked and chopped
4-5 c. diced celery
3 qts. Miracle Whip
3 tbsp. prepared mustard
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POTATO SALAD #4
30 lb. potatoes, dice
4 dozen hard boiled eggs, chopped
4 bunches celery, diced
2 qt. sweet pickle relish
6 onions, diced
2 qt. mayonnaise
2 (6 oz.) jars yellow mustard
1/2 c. salt
2 tbsp. white pepper
10 sm. cans or jar of pimento
Combine ingredients. Mix lightly. Chill overnight
in refrigerator.
Serve as you desire. Garnish with parsley.
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