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Homemade Potato Salad For A Crowd

A creamy and savory potato salad perfect for family gatherings, combining tender potatoes, zesty mustard, and crunchy celery.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pounds potatoes, peeled and diced Yukon Gold or red potatoes work best.
  • 1 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
  • 1/2 cup sour cream
  • 1/4 cup Dijon mustard
  • 1 cup diced celery
  • 1 cup diced onion
  • 1/2 cup chopped dill pickles
  • 4 pieces hard-boiled eggs, chopped Leave out for freezing, as they don’t freeze well.
  • to taste Salt and pepper Adjust seasoning according to preference.
  • for garnish Fresh parsley Add just before serving.

Method
 

Preparation
  1. Start by placing the diced potatoes in a large pot of salted water. Bring to a boil over medium-high heat. Cook until fork-tender, about 15-20 minutes.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper. Set aside.
  3. Dice the celery, onion, and chopped dill pickles. Add these chopped ingredients to the bowl with the dressing.
  4. Once the potatoes are cooked and drained, let them cool slightly. Gently fold the potatoes into the dressing mixture along with the chopped hard-boiled eggs.
  5. Cover the potato salad with plastic wrap or a lid and refrigerate for at least 2 hours (or overnight).
  6. Before serving, give the salad a quick stir, adjust the seasoning if required, and garnish with fresh parsley.

Notes

Make in advance for best flavor and keep properly refrigerated. Avoid overcooking the potatoes to maintain their shape.