Title:
Recipe: Potato Salad (50 Servings)
Posted By:
Pam
Date:
March 25th 1997
In Reply to:
ISO: potato salad for party (100 people)
Board:
TKL Cooking Club This recipe is for 50 servings of 4 oz (1/2cup) from the
book Food for
Fifty by Grace Severance Shugart, Mary K. Molt and
Maxine Fay Wilson

Potato Salad (double this recipe for 100)

12 pounds potatoes,
pared, cooked and diced while still warm

1/2 cup salad oil
1/2 cup vinegar
1 T. lemon juice
2 T prepared mustard
3 oz. granulated sugar
1 T salt
few drops of tabassco sauce

Make a marinade of these ingredients, add to warm
potatoes and mix gently. Refrigerate until cold.

12 hard boiled eggs, diced
1 lb diced celery
8 oz finely chopped onion
1/2 tsp. black pepper

Add eggs, celery, onion and pepper to marinated
potatoes. Mix lightly

2 cups mayonaise
Add mayonaise. Mix carefully to blend. Chill at least
one hour before
serving.

Notes:
1. 2 cups light french dressing can be substituted for
the marinade given in the recipe.

2. Sour cream or yogurt may be substituted for 1/2 the
mayonnaise.

3. Potatoes may be cooked with skins on, then peeled

4. 4 oz chopped green pepper, pimento or pickle may
be added.

Variation: Sour Cream Potato Salad
Reduce eggs to 8 and mayonaise to 1 cup. Add 2 cup
cultured sour cream, 1 teas. celery seed ans 12 oz. peeled sliced
cucumber.