how do you prepare potatoe salad ?

Question

preparation has to be for 20 persons.

Answer 1

This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture.


INGREDIENTS
3-1/2 pounds clean, scrubbed new red potatoes
10-1/2 eggs
1-3/4 pounds bacon
1-3/4 onion, finely chopped
1-3/4 stalks celery, finely chopped
3-1/2 cups mayonnaise
salt and pepper to taste
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Answer 2

There are entire cookbooks dedicated to potato salad.

What is extra special about a really good basic potato salad is that it goes with so many other food items.

This recipe for potato salad has been “tested” by thousands of restaurant customers (guests) for over 20 years. They really like it. This is a very popular restaurant potato salad recipe.

Different kinds of potatoes "behave" differently when cooked, mostly because of their starch content.

I think the best potatoes for potato salads are Yellow Finn potatoes, new potatoes, red-skinned potatoes, white round potatoes, and purple potatoes.

I usually use either red potatoes or new potatoes.

Traditional Potato Salad
Voted A Best Potato Salad Recipe
Preparation time: 1 hour. 10 servings, depending on size of each. Just double the ingredients for 20 people.

Ingredients:
2 1/2 pounds of potatoes, boiled (or baked and peeled)
3 stalks of celery, diced
4 hard-cooked eggs, sliced
1/4 cup cooked bacon, diced
2 cups mayonnaise
2 teaspoons yellow mustard
1 teaspoon Kosher salt (or sea salt)
1/4 teaspoon coarse black pepper (or to taste)

Instructions:
Dice cooked potatoes and combine with celery, eggs and bacon
Combine dressing ingredients well, then add dressing to potato mixture
Adjust salt a little at a time if needed

Answer 3

Ruby's Potato Salad

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4 large potatoes
4 hard boiled eggs
2 green onions, finely sliced
4 radishes, finely chopped
1 large rib of celery finely sliced (optional)
mayonnaise to combine
salt and pepper to taste
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You can use any amounts to make as much as you like.
Peel and boil the potatoes, drain, when cooked and cool. (some say it makes a tastier potato if you cook the with the peel on) If you are making a large amount, cool
potatoes before assembly, to prevent the chance of food poisoning.
Cube the cold potatoes, mix with diced hard boiled eggs (reserve one for garnish) gr. onions and radishes. Mix togther with mayonnaise (not miracle whip) until of desired consistency. Store in fridge. Best served the same day it is made.
This is our 'family' potato salad and it's wonderful, I have always received lots of compliments when I have served it to company.
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Salad for 20
5 pounds of potatoes, 12 eggs, 1 bunch of green onions and 1 bunch of radishes.... will make enough salad for about 20 people, if you need to cook for a crowd or take a salad to a party.

Answer 4

well honestly it depends on what kind you want to make... theres 2 here in the south that are really popular here's my 2 recipies: for mustard potato salad you take 10 to large potatoes, peel, and dice into large chunks, and boil. during last 10 mins of boiling place 5 eggs in water with potatoes. drain, place potatoes in bowl, add 4-5 heaping spoonfulls mayo,(depending how creamy you like it) 2 heaping spoonfulls of mustard (prepared yellow works best, 1 onion chopped, 3 ribs of celery salt and pepper to taste and then slice eggs to be on top.

for the regular potato salad omit the mustard, add 3 more eggs and the extra eggs should be diced into the potato salad.

Trust me, potato salad is very popular in florida we barbeque alot here at my house and every time I have company this recipe is requested!!!!

Answer 5

10 lbs of red potatoes. Boil them til soft. cool and peel.(skins will just pull off) while they are cooking cut up dill pickles in to very little pieces. At least 1/4 cup
If you like alot of egg use a dozen hard boiled eggs. put the eggs in a pot of hot tap water bring to boil. boil for 5 minutes and remove from heat let the eggs sit in the hot water for another 10 minutes then drain and rinse with cold water til cool

use miracle whip and yellow mustard .the color should be a med yellow. mix to taste. I sometimes have to add more miracle whip and or yellow mustard 10 times before the taste is good to me.

add a small amount of pickle juice (1/4 cup) and the diced pickle pieces. Add diced or chopped onion if desired

the eggs: dice up half of them and stir them in. The other half slice and garnish the top of the potato salad.

play with the amounts of these until it tastes good to you or your taster. my oldest daughter was my official taster. :)

Answer 6

peel about 10lbs potatoes. boil to aldente shut of and set about 10min. drain.rinse in cool water. cut to bite size pcs.add the following: S&P onion diced sweet gerkin celery 4 hard boiled eggs 3/4 to1 qt hellmans mayo & 2 Tbls yellow mustard

Answer 7

Our potato salad consistes of cubed potatoes, peas and carrots (the frozen kind, cooked), hard boiled egg in slices, cilantro or parsley.
Mix potatoes and peas/carrots w/ mayo, mustard, salt and pepper. Then add the sliced egg on top, garnish with some cilantro and serve (I like mine at room temperature but most like it cold).

Answer 8

search up a recipe or ask your mother. it helps.