Best 6 Zippy Potato Salad For A Crowd Recipes

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Calling all potato salad enthusiasts! Get ready to elevate your next gathering with our tantalizing Zippy Potato Salad for a Crowd. This show-stopping dish is a symphony of flavors that will have your guests raving. It's the perfect side dish for picnics, potlucks, BBQs, or any occasion where a crowd-pleasing dish is needed.

Our Zippy Potato Salad starts with perfectly cooked potatoes, tossed in a tangy and flavorful dressing that brings together mayonnaise, mustard, vinegar, and a hint of sweetness. The addition of crisp celery, red onion, and hard-boiled eggs adds texture and color to the mix. But what truly sets this salad apart is our secret ingredient: a touch of horseradish that delivers a delightful kick.

This recipe is not only delicious but also incredibly easy to make. With a few simple steps and common ingredients, you'll have a crowd-pleasing dish ready in no time. We've also included a special section with variations on the classic recipe, so you can customize it to your liking. Whether you prefer a creamy or vinegar-based dressing, or want to add your own unique twist, we've got you covered.

So gather your ingredients, grab your mixing bowl, and let's embark on a culinary journey that will leave your taste buds dancing. Your crowd will be asking for seconds of this Zippy Potato Salad, so be prepared to make extra!

Let's cook with our recipes!

CLASSIC POTATO SALAD FOR 50



Classic Potato Salad for 50 image

Creamy chunks of potato and crunchy bits of veggies, this traditional potato salad will gain rave reviews from your gang. It's perfect for your last family gathering of the summer. Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h45m

Yield 50 servings (3/4 cup each).

Number Of Ingredients 12

15 pounds potatoes, peeled and cubed
4 cups mayonnaise
1 cup sweet pickle relish
1/4 cup prepared mustard
1 jar (4 ounces) diced pimientos, drained
2 tablespoons salt
1 tablespoon sugar
2 teaspoons pepper
6 celery ribs, chopped
8 hard-boiled large eggs, chopped
1 small onion, chopped
Paprika and green pepper rings, optional

Steps:

  • Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. , In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine. , Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.

Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

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

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

ZIPPY POTATO SALAD FOR A CROWD



Zippy Potato Salad for a Crowd image

This is a creamy sweeter-style dressing that has lots of "zip" and it makes a fair amount, feel free to add in some frozen peas, cooked ham or bacon --- I have listed the servings at 12-14 but that is only estimated --- --- use both mayonnaise and salad dressing for this, plan ahead this salad needs to chill for a minimum of 6 or more hours before serving, prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories     Potato

Time 6h

Yield 12-14 serving(s)

Number Of Ingredients 14

4 lbs red potatoes, peeled (cooked until fork tender, chopped and chilled until cold)
1 small stalk celery, finely diced
6 hard-boiled eggs, diced (or sliced with an egg slicer)
7 green onions, finely chopped
1 cup mayonnaise (use Hellman's mayonnaise)
1 cup Miracle Whip
1/2 cup sour cream
1 tablespoon cider vinegar
1/2 cup sweet pickle relish
1 tablespoon prepared yellow mustard
1 teaspoon garlic powder
1/2-1 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper (or to taste)
12 -15 gherkins, finely chopped (or use 1/2 cup sweet yum-yum pickles chopped)

Steps:

  • In a large bowl combine the cold cubed potatoes with celery, eggs and green onions; toss to combine.
  • In another bowl combine the mayonnaise with salad dressing, sour cream, cider vinegar, sweet pickle relish, mustard, garlic powder, seasoned salt and fresh ground black pepper; whisk or mix with a wooden spoon until completely combined.
  • Pour dressing mixture over the potato mixture and toss to coat.
  • Mix in chopped pickles.
  • Seasoned with more salt and black pepper to taste.
  • Refrigerate for a minimum of 6 hours before serving.
  • Delicious!

HOMEMADE POTATO SALAD FOR A CROWD



Homemade Potato Salad for a Crowd image

This 5 ingredient potato salad is both easy and delicious. It includes party proportions so you can easily make this potato salad for your family or make potato salad for 50 or more!

Provided by Kristen @ Joyfully Thriving

Categories     Side Dish

Time 30m

Number Of Ingredients 24

6 medium potatoes
5 hard boiled eggs
1 ½ cup celery, diced
½ cup onion, diced
1 1/3 cup mayonnaise
Salt and pepper to taste
5 pounds potatoes
1 dozen hard boiled eggs
3 cups celery, diced
3/4 cup onion, diced
2 1/2 cups mayonnaise
Salt and pepper to taste
10 pounds potatoes
2 dozen hard boiled eggs
1 bunch celery, diced
1 cup onion, diced
1 quart (4 cups) mayonnaise
Salt and pepper to taste
15 pounds potatoes
3 dozen hard boiled eggs
1 ½ bunches celery, diced
2 large onions, diced
1 ½ quart mayonnaise
Salt and pepper to taste

Steps:

  • Peel, cube and boil potatoes in salted water until tender. Test by poking with a fork. Drain potatoes when done cooking.
  • While potatoes are boiling, dice onions and celery.
  • Peel and chop hard boiled eggs.
  • Mix all ingredients together in a large bowl while the potatoes are still hot.
  • Stir in mayonnaise. Add more or less mayonnaise to taste. Season with salt and pepper.
  • Cool potato salad in the fridge until ready to serve.

Nutrition Facts : ServingSize 1 scoop, around 1/2 cup, Calories 94 calories, Sugar 1.5g, Sodium 16mg, Fat 5g, SaturatedFat 0.9g, Carbohydrate 10.4g, Fiber 1.2g, Protein 2.3g, Cholesterol 42mg

CREAMY POTATO SALAD



Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

OLD FASHIONED POTATO SALAD FOR A CROWD OF 50



Old Fashioned Potato Salad for a Crowd of 50 image

Make and share this Old Fashioned Potato Salad for a Crowd of 50 recipe from Food.com.

Provided by Olha7397

Categories     Healthy

Time 1h5m

Yield 50 serving(s)

Number Of Ingredients 19

10 lbs waxy potatoes
1 cup chopped onion
1 cup chopped green pepper
4 cups finely slivered celery
2 cups diced cucumbers
salt
pepper
cayenne pepper
12 hard-boiled eggs
1/2 cup flour
1/4 cup sugar
1 tablespoon dry mustard
1 tablespoon salt
1/2 teaspoon pepper
cayenne
1 quart milk
4 eggs
1 cup distilled white vinegar
1/4 cup butter

Steps:

  • FOR THE POTATO SALAD: Cook 10 pounds waxy new crop potatoes in salted boiling water to cover. Peel and dice. Spread in 3 serving pans, 9 by 15 inches. Sprinkle with 1 cup finely chopped onion. Cover evenly with Hot Salad Dressing. With wide spatula turn potatoes carefully in the dressing to coat completely. Let stand in a warm place, covered, for half an hour. At serving time, sprinkle with 1 cup chopped green pepper, 4 cups finely slivered celery, and 2 cups diced cucumber. Carefully toss to mix ingredients. Adjust seasoning, if necessary, with salt, pepper, and cayenne. Separately grate the yolks and whites of 12 hard cooked eggs and sprinkle on the salad in patterns through a paper doily, keeping the colors separate. Makes about 50 servings, 2/3 cup each.
  • FOR THE HOT SALAD DRESSING:.
  • Put a 2 quart pan into a roasting pan with hot water in it. In the pan, mix together 1/2 cup flour, 1/4 cup sugar, 1 Tablespoon each dry mustard and salt, 1/2 teaspoon pepper, and a generous dash of cayenne. Gradually add 1 quart hot milk, stirring until smooth. Cook, stirring, until the sauce bubbles and thickens. Cook 10 minutes, stirring often. Beat 4 eggs lightly, warm them with a little hot sauce, and stir them into the pan. Cook for a minute or two. Remove the pan from the hot water and add 1 cup full strength distilled vinegar (not the mild seasoned type). Swirl in 1/4 cup butter. If the sauce seems too thick, add a few tablespoons of water to thin it as desired. Taste and adjust the seasoning with more salt and pepper to taste. Makes 1 1/2 quarts.
  • The Complete Potato Cookbook.

Nutrition Facts : Calories 129.1, Fat 3.5, SaturatedFat 1.6, Cholesterol 73, Sodium 188.4, Carbohydrate 19.8, Fiber 2.3, Sugar 2.3, Protein 4.8

Tips:

  • Use Yukon Gold potatoes: This variety of potato holds its shape well when cooked, making it ideal for potato salad.
  • Cook the potatoes just until tender: Overcooked potatoes will become mushy when mixed with the dressing.
  • Let the potatoes cool completely before mixing with the dressing: This will help the potatoes absorb the dressing evenly.
  • Use a light hand when mixing the potatoes with the dressing: Overmixing will break up the potatoes and make the salad mushy.
  • Add the vegetables and herbs just before serving: This will help them stay crisp and flavorful.
  • Serve the potato salad immediately or refrigerate it for later: Potato salad is best served chilled.

Conclusion:

This zippy potato salad is a delicious and easy side dish that is perfect for a crowd. The creamy dressing, tangy vinegar, and crunchy vegetables make this salad a hit with everyone. Whether you are serving it at a potluck, picnic, or barbecue, this potato salad is sure to be a crowd-pleaser.

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