Best Cooks Illustrated Make Ahead Potato Salad For A Crowd Recipes

POTATO SALAD FOR 40

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.

COOKS ALL-AMERICAN POTATO SALAD

Steps:

• Place potatoes in large saucepan and add water to cover by 1 inch.
• Bring to boil over medium-high heat; add 1 TB salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
• Drain potatoes and transfer to large bowl.
• Add vinegar and, using rubber spatula, toss gently to combine.
• Let stand until potatoes are just warm, about 20 minutes.
• Meanwhile, in small bowl, stir together celery, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, red onion, and 1/2 tsp salt.
• Using rubber spatula, gently fold in dressing and eggs, if using, into potatoes.
• Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

POTATO SALAD FOR A CROWD OF 30-40

Steps:

• Layer ingredients in very large bowl.
• 1/3 of each ingredient, follow with another 1/3 and then the final 1/3.
• Fold together carefully.
• Season with salt and pepper.
• Keep cold.