Potato Salad Recipe Large Quantity
Potato Salad Recipe Large Quantity – Reduce heat and simmer for 8-12 minutes. Some Things to Consider Before Making this Instant Pot Potato Salad Recipe. Save the best looking 4-5 to slice for garnish chop the rest and add to. Drain and rinse in cold water until cool.
Add 1 teaspoon salt and bring to a boil over medium-high heat.
Potato salad recipe large quantity. Bring to a boil and cook until the potatoes are just fork tender. 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. Add to a large bowl and set.
Drain and allow to cool. Peel the cooled eggs. 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.
Slice the green onions chop Claussen pickles and chop up. Place potato cubes in a large enough bowl to mix up the potato salad. 1200g medium-sized waxy potatoes eg.
Using a wire whisk prepare dressing by combining mayo sour cream buttermilk salts and pepper. Add in a teaspoon of salt. 8 to 10 Large Potatoes peeled and cut into eighths 5 to 6 chopped green onions 2 to 3 large stalks of diced celery 2 large dill pickles chopped.
To serve 75 people. Quarter potatoes about 1 inch in size and place in a large pan of cold water. Place cubed potatoes in a large pot and cover with water.
One slight drawback to this particular recipe is that you need to have a vegetable. Bring to a boil over medium-high heat and boil for 15-20 minutes or until tender. Drain the cooked potatoes slightly cool then peel and cube.