Best 3 Party Potato Salad Recipes

Indulge in the delectable Party Potato Salad, a vibrant and flavorful dish perfect for any joyous occasion. This delightful salad boasts a harmonious blend of tender potatoes, crisp vegetables, and a tangy, creamy dressing that tantalizes the taste buds. With variations ranging from classic to unique, there's a recipe here to suit every palate. Dive into the Classic Party Potato Salad, a timeless favorite featuring mayonnaise and mustard dressing, or explore the tangy delight of the Mustard-Based Party Potato Salad. For a creamy twist, try the Sour Cream-Based Party Potato Salad, or venture into the realm of flavors with the Bacon Ranch Party Potato Salad. Vegetarian enthusiasts will relish the Vegan Party Potato Salad, while those seeking a lighter option can opt for the Greek Yogurt-Based Party Potato Salad. No matter your preference, the Party Potato Salad is sure to be the star of any gathering, bringing smiles to faces and creating lasting memories.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO SALAD FOR 40

Potato Salad for 40 image

Moist, eggy, chunky, and...no pickles!

Provided by Allrecipes Cook

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 8h50m

Yield 40

Number Of Ingredients 7

Ingredients

10 pounds potatoes
24 eggs
4 cups mayonnaise
1 tablespoon prepared yellow mustard
4 teaspoons salt, or to taste
2 teaspoons ground black pepper
2 cups finely chopped green onions

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.
Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 21.2 g, Cholesterol 106.6 mg, Fat 20.2 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 406.5 mg, Sugar 1.4 g

PARTY POTATOES

Party Potatoes image

My family started making this before I was born. It is one of the dishes we always make when we get together. I love it!

Provided by kayauscare

Categories Thanksgiving

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (32 ounce) package frozen hash browns, thawed
1/2 cup margarine, melted
1 teaspoon salt
1 (10 3/4 ounce) can cream of chicken soup
1 cup sour cream
1 medium onion, diced
2 cups cheddar cheese, grated
2 cups corn flakes (topping)
1/4 cup margarine, melted (topping)

Steps:

Combine all ingredients, except the corn flakes and 1/4 cup margarine.
Put in a 12x9-inch pan.
Crush corn flakes and mix with margarine.
Sprinkle on top.
Bake for 45 minutes at 350°F or until bubbly.

Nutrition Facts : Calories 422.6, Fat 31.6, SaturatedFat 12.4, Cholesterol 31.8, Sodium 697.2, Carbohydrate 28.9, Fiber 1.8, Sugar 3, Protein 8.6

PICNIC PARTY POTATO SALAD

Picnic Party Potato Salad image

I got this recipe from my Mother-in-law. This is by far the best potato salad I've ever had! I believe she got it from a very good family friend. This is always a staple at any summertime gathering. It goes fast! Times are approximate.

Provided by Chef on the coast

Categories Potato

Time 3h

Yield 10-12 cups, 10-12 serving(s)

Number Of Ingredients 9

Ingredients

5 lbs red potatoes
1 cup sliced green onion
1/2 cup Italian dressing
1 cup mayonnaise
1/4 cup mustard
3 teaspoons salt
2 cups sliced celery
9 hard-boiled eggs, peeled and diced (4 in salad, rest for garnish on top)
1/2 cup dill pickle relish

Steps:

Dice potatoes. Cook until tender; drain.
Put into large bowl.
Add onions and Italian dressing; toss to coat.
Cover and chill at least 1 hour.
Combine mayonnaise, mustard and salt in small bowl; pour over potatoes; toss to coat.
Add celery, eggs and relish; toss lightly.
Slice remaining eggs.
Garnish top of salad.
Sprinkle with paprika.

Nutrition Facts : Calories 384.9, Fat 16.6, SaturatedFat 3.2, Cholesterol 196.9, Sodium 1350, Carbohydrate 49.5, Fiber 5, Sugar 6, Protein 10.8

Tips:

For the best flavor, use Yukon Gold or red potatoes. These varieties hold their shape well and have a creamy texture.
To prevent the potatoes from absorbing too much dressing, boil them until they are just tender. You can check this by piercing them with a fork; they should be easy to pierce but still have a little resistance.
Let the potatoes cool completely before adding the dressing. This will help to prevent the dressing from becoming watery.
Use a light hand when adding the dressing. You can always add more, but it's difficult to remove it.
If you're making the potato salad ahead of time, refrigerate it for at least 30 minutes before serving. This will allow the flavors to meld.

Conclusion:

Party potato salad is a classic dish that is perfect for any occasion. It's easy to make, delicious, and always a crowd-pleaser. With a few simple tips, you can make the best party potato salad ever. So next time you're looking for a side dish that will wow your guests, give this recipe a try.