May
12

Potato Salad for a Crowd

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Yay! I’m finally getting a recipe posted. I have really had trouble keeping up with the online gluten-free community this spring. Too many activities in my offline world have been keeping me busy. The most I’ve been able to do is post our weekly menu plans. But, I have finally found some time to write a quick post and get back online.

I’m linking this post to The Gluten-Free Homemaker’s weekly carnival Gluten-Free Wednesdays. Every week, a variety of gluten-free recipes, tips, or reviews are linked to this online carnival. The Gluten-Free Homemaker has also started a monthly recipe challenge in conjunction with Gluten-Free Wednesdays. Check out this month’s submissions of gluten-free quiche recipes. Next month’s gluten-free recipe challenge is for gluten-free cakes. I can’t wait to see the recipes submitted for that one!

For this week’s Gluten-Free Wednesdays, I’m offering the following recipe for a traditional potato salad. It uses 5 pounds of potatoes and a dozen eggs, so it makes plenty to serve at a large gathering, party, picnic, barbecue, etc. I started this with my grandmother’s recipe, but then added a few extras. My grandmother worked many years in the bakery for a corporate cafeteria, so her recipes were often written for large amounts. You can, of course, halve the recipe for a smaller gathering. I like to make the full recipe, so I can have leftovers!

Potato Salad for 25

Ingredients:

5 lbs. Russet potatoes — peeled, cooked, and mashed
12 eggs — hard-boiled, chopped
3 celery ribs, finely chopped (about 1/2 Cup)
1/2 large, white onion chopped (about 1/2 Cup)
1-1/4 Cups mayonnaise
1 Tbsp vinegar
1/2 Cup sweet pickle relish
1/4 Cup prepared mustard (I usually use 2 Tbsp yellow mustard and 2 Tbsp Dijon.)
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed

Directions:

  1. Cook and prepare the potatoes and eggs.
  2. In a large bowl, mix all the ingredients together.
  3. Cover and chill for a couple hours, or overnight.

Notable Links:

Categories : Recipes, Salads, Side Dish

11 Comments

1

Thanks for the challenge shout out. My husband is very picky when it comes to potato salad, and I have yet to find a recipe we both really like. This one looks good. I might try downsizing it and see what he thinks.

2

[...] cheaper to make and better accepted by guests who eat gluten. For a large gathering, I might take Potato Salad for a Crowd.  Seven Layer Salad and Fruit Salad are also great dishes to take. They’re easy to make and [...]

3

[...] Easy To Be Gluten Free – Black Bean Beef and Rice Skillet12. Heather @Celiac Family (Potato Salad for a Crowd)13. Denise Therese @ Free to Feast (Blackberry Jam)14. Lisa @ Extraordinary Life (Black Bean [...]

4

My cousin recommended this blog and she was totally right keep up the fantastic work!

5

[...] much as I love the traditional potato salad, this is a wonderful alternative. The basil and dressing, made with balsamic vinegar and Dijon [...]

6

[...] – Chaya Yogurt Cream Cheese & Sauerkraut (Not together) – Oystergirl@A Moderate Life Potato Salad for a Crowd – Heather @Celiac Family Blackberry Jam – Denise Therese @ Free to Feast Black Bean [...]

7

[...] - Taking Potato Salad for a Crowd and/or Tropical Fruit Salad with Poppyseed Dressing to our neighborhood [...]

8

[...] in this week’s menu, but I will be chopping some up to add to our tossed green salad and Potato Salad. I love that fresh crunchy flavor in salads. I also will be using celery seed in the sauce for our [...]

9

[...] Roasted Chicken Legs, Potato Salad, Steamed [...]

10

[…] week. Here are links to a few of our favorite gluten-free potato recipes: Irish Potato Farls, Potato Salad, Red Potato and Green Bean Salad. What are you doing with potatoes this […]

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