Potato Salad for a Party

Potato Salad for a Party

Salads
Party Food, Classics, Southern Favorites

Serves 10-12

It took me years to work out a potato salad recipe that I actually like, and here it is. If you’re not cooking for a crowd, cut this recipe in half. It can also be doubled for a big event, and made up to 2 days in advance.

Sometimes, when you do the final mix you may find you want a couple more tablespoons of mayonnaise — simply add a tablespoon at a time until you have a consistency you like.

Ingredients #

  • 5 lbs russet potatoes (about 9 medium), peeled and cut into 3/4-inch cubes.
  • 1/4 cup white wine vinegar
  • 2 cups mayonnaise
  • 2-3 medium ribs celery, chopped fine
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1/2 cup sweet pickle relish
  • 1/3 cup minced red onion, soaked in cold water for 5 minutes and drained
  • 2 scallions, minced very finely
  • 1/4 cup minced fresh parsley
  • 1 1/2 tsp. celery seed
  • 1 1/2 tsp. powdered mustard
  • 2 tbsp. Dijon mustard
  • 1 tbsp. whole grain mustard
  • Tabasco sauce
  • 4 large hard-boiled eggs, peeled and cut into a 1/4-inch dice
  • Salt and black pepper

Instructions #

Place the potatoes in a large Dutch oven and cover by 1 inch of water. Bring to a boil over medium-high heat. Add 1 tablespoon salt, reduce the heat to medium, and simmer, stirring occasionally, until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 8 minutes.

Drain the potatoes in a colander and transfer them to large bowl. Gently stir in the vinegar and let stand until the potatoes are just warm, about 20 minutes.

Meanwhile, stir together 1 cup of the mayonnaise with the celery, jalapeño, pickle relish, onion, scallion, parsley, celery seed, dry mustard, Dijon mustard, dashes of Tabasco sauce to taste, 1/4 teaspoon pepper, and 1/2 teaspoon salt in a small bowl.

Using rubber spatula, gently fold the mayonnaise mixture and eggs (if using) into the potatoes.

To Store #

Cover tightly with plastic wrap and refrigerate for up to 2 days.

To Serve #

Let the salad stand at room temperature about 1 hour. Gently fold in the remaining 1 cup mayonnaise and season with salt and pepper to taste.

To Serve Right Away #

Stir all of the mayonnaise into the potatoes in step 4, cover tightly with plastic wrap, and refrigerate until chilled, about 1 hour.