Mustard Potato Salad For 50

 

I am often times asked to make large portions of my Mustard Potato Salad for different functions. This is a great Mustard Potato Salad recipe to make for picnics, family or civic gatherings. The flavor of this salad is the same flavor that a regular family size recipe has. It is a very simple recipe and really doesn't take that long to put it together. When you price (awful tasting take out) potato salad, you will find this recipe is much more economical and taste 100 percent better!

 How To Make 

Mustard Potato Salad For 50

Peel 15 Pounds White Potatoes

Boil The Eggs While You Are Boiling The Potatoes

Large chop the potatoes and cover them 

with very salty water.

I use two large stock pans to boil the 

15 pounds of potatoes.

I will usually cook the potatoes for 

about 20 minutes until very tender.

Drain The Potatoes In A Colander before pouring into a very large mixing container. I use my largest roaster pan to mix the potato salad.

While the potatoes are still warm, with a potato masher, give the potatoes a medium mash, making sure to stir the potatoes from the bottom 

and get them mashed as well. 

At This point we will begin to do a lot of stirring.

Add the chopped onions, sweet relish, 

and  sour pickle relish

Add the chopped pimento's and 

medium chopped boiled eggs.

Finally adding the seasoned sauce mix.

Now We Really Stir! The stirring motion comes from the bottom up making sure to turn it over each time. As you continue to stir the salad will begin to change colors to a mustard color and then you know it is just about finished. At this point it is time to taste and adjust your seasons, it you choose.

Pour the potato salad into your serving container and refrigerator immediately.

Keep refrigerated until ready to serve and refrigerate immediately after serving.

Mustard Potato Salad For 50

Miz Helen's Country Cottage

Serves 50

Ingredients

15 pounds white potatoes, peeled and cubed

2 medium size white onions, chopped fine

2 cups sweet pickle relish

2 cups sour pickle relish

2 tablespoons sour pickle juice

2 (4 ounce) jars pimientos, diced

12 hard boiled eggs, medium chop

1-1/2 tablespoon salt

2 teaspoons black pepper

1 (30 ounce) jar of Miracle Whip or Mayonnaise 

3/4 cup prepared mustard

Directions

Peel the potatoes and place them in cold water until ready to begin cooking.

When ready to begin cooking, chop the potatoes in large chop.

Divide the potatoes in two large stock pots. Cover the potatoes with very salty water.

Bring to a boil and reduce the heat to medium for about 20 minutes until the potatoes are tender and not breaking up.

Drain the potatoes, pour them into a very large mixing bowl or pot and let cool.

With a potato masher, mash the potatoes with a large mash. Stirring from the bottom to make sure all the potatoes are mashed.

Add the onions, sweet pickle relish, sour pickle relish, sour pickle juice, pimientos, and chopped hard boiled eggs.

In a separate mixing pitcher, whisk together the mustard with 1/2 of the mayonnaise or miracle whip. Add the salt and pepper then whisk until completely blended. Add to the top of the potatoes.

Add the remainder of the mayonnaise or miracle whip.

Stir until completely blended together and the color has changed to a mustard color.

Pour into your serving container and refrigerate until time to serve.

Option: Garnish with fresh parsley, sliced boiled eggs, or paprika, just before serving.

Refrigerate immediately after serving.

Enjoy!

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I was asked to make this 

Mustard Potato Salad For 50 for 

A First Anniversary Party

Everyone loved it and I didn't bring any home!

My hope for all of you is that sometime this year you will be able to get together with your large group of friends and once again enjoy the fellowship and good food of a very special gathering!

Thanks so much for stopping by the cottage and spending some time in the kitchen with us today. I always look forward to your visits and your comments. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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