Potato Salad for a Crowd of 50 |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 50 |
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Potatoes, onions, celery, sweet gherkins. Italian dressing and mayonnaise make up this tasty salad. Ingredients:
10 lbs waxy potatoes |
1/2 lb onion |
1 bunch celery |
1 quart sweet gherkin |
3 tablespoons salt |
1/2 teaspoon pepper |
1 pint french dressing or 1 pint italian dressing |
1 quart mayonnaise or 1 quart salad dressing |
12 hard-boiled eggs |
1 bunch parsley |
Directions:
1. Cook 10 pounds waxy new crop potatoes in their jackets in boiling salted water. Peel and cut into slices or dice while still hot.
2. Finely chop 1/2 pound onions and sprinkle on the potatoes.
3. Sliver a medium to large bunch celery, with the green leaves, and add. Slice a 1 quart jar of gherkins (small sweet pickles) and add. Sprinkle with 3 Tablespoons salt and 1/2 teaspoon pepper. Add 2 cups well seasoned French or Italian dressing and toss gently to mix. Mellow by setting in a cool place, but not the refrigerator, for an hour. Drain off any excess dressing.
4. Spread in 3 flat pans about 9 x 13 inches. Spread each pan with 1 1/3 cups mayonnaise or salad dressing. Chop together 12 hard cooked eggs and 1 bunch parsley. Sprinkle on the salad. Mark each pan in 18 squares to make 54 portions.
5. The Complete Potato Cookbook.
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