Potato salad is a side dish commonly served at picnics, large family gatherings and potluck dinners. This creamy and cold side dish is made with potatoes, and usually has mayonnaise and other seasonings. Although you can purchase different types of potato salad at the store, homemade potato salad is simple to make, requiring only preparation time and easy-to-find ingredients. The only difference between preparing homemade potato salad for four people or 40 is the amount of time and ingredients needed to make the dish.
Things You'll Need
18 pounds red bliss potatoes
1 tsp. salt
1 1/4 cup sweet pickle juice
3 3/4 cup light mayonnaise
1 2/3 cup milk
2 tsp. lemon juice
1/3 cup yellow mustard
5 tsp. sugar
2 1/2 tsp. black pepper
1 tbsp. dried dill
1 dozen chopped hard-boiled eggs
2 cups finely chopped onion
2 1/2 cups finely chopped celery
2 1/2 cups sweet pickle relish, drained
Peel the skin from 18 lbs red potatoes. Rinse the potatoes under cool water and pat dry with a clean towel. Cut the peeled potatoes into 3/4-inch cubes, using a paring knife.
Drop the potato cubes into a large pot of water and add 1 tsp. salt. Boil the potatoes for about 10 minutes until they are tender. Drain the water out of the pot and transfer the cooked potatoes to a large bowl.
Pour 1 1/4 cup juice from a jar of sweet pickles over the potatoes. Gently stir the potatoes until they are all coated with the pickle juice. Allow the potatoes to sit in the pickle juice until completely cooled.
Place 3 3/4 cup light mayonnaise in a bowl. In a separate bowl, stir together 1 2/3 cup milk and 2 tsp. lemon juice to make sour milk. Pour the sour milk mixture into the mayonnaise before adding 1/3 cup yellow mustard, 5 tsp. sugar, 2 1/2 tsp. black pepper and 1 tbsp. dried dill. Mix the ingredients together until completely blended.
Drizzle the mayonnaise and mustard sauce over the potatoes. Top off the mixture with 12 chopped hard-boiled eggs, 2 cups chopped onions, 2 1/2 cups finely chopped celery and 2 1/2 cups drained sweet pickle relish.
Toss all of the ingredients together with the wooden spoon until the potatoes are coated with the mayonnaise and mustard sauce mixture, and the eggs, onions, celery and relish are evenly distributed throughout the potato salad. Refrigerate the salad until ready to serve.
Leave the potato skins on for color and texture.
Buttermilk can be used in place of the milk and lemon juice combination.
Alter the flavor of your potato salad slightly, by using spicy mustard instead of yellow mustard or dried rosemary, instead of dill.