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A bowl of perfect potato salad, garnished for serving.

Quick way to grow Potato Salad for a Crowd

This recipe provides a quick and easy method to prepare a large batch of potato salad, perfect for gatherings and parties. It focuses on efficiency without compromising the classic, creamy taste of traditional potato salad.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 people
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5 lb potatoes (about 5 lbs)
  • 4 celery stalks
  • 1 red onion
  • 6 hard-boiled eggs
  • 1.5 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh dill chopped
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large pot
  • Large bowl
  • Whisk
  • Cutting board
  • Knife

Method
 

Preparation
  1. Wash, peel, and cube potatoes into 1-inch pieces; place them in a large pot and cover with cold water, adding a pinch of salt.
  2. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender, then drain and let cool completely.
Making the Dressing
  1. While potatoes cool, finely chop celery, red onion, and hard-boiled eggs; set aside.
  2. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, salt, and black pepper until well combined.
Assembly
  1. Add the cooled potatoes, chopped celery, red onion, and hard-boiled eggs to the large bowl with the dressing.
  2. Gently fold all ingredients together until everything is evenly coated.
  3. Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld, or for best results, chill overnight.

Notes

For extra flavor, you can add a pinch of paprika or a dash of hot sauce to the dressing. If making ahead, store potato salad in an airtight container in the refrigerator for up to 3 days. Adjust seasonings to taste before serving.