Best Potato And Macaroni Salad For 150 People Recipes

MOM'S MACARONI AND POTATO SALAD

Steps:

• Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
• Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
• Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.

HOMEMADE POTATO SALAD FOR A CROWD

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.

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.

MACARONI SALAD FOR A CROWD

Steps:

• Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.

POTATO SALAD FOR 150

Steps:

• 1. Boil potatoes in batches in a canner or other large kettle for 12-15 minutes or until fork tender. I boiled this in 3 batches. Remove potatoes from water and put in large pans (I used roaster size foil pans and put potatoes in a single layer)and cool in refrigerator at least 6 hours. Boil eggs and chill.
• 2. Once eggs and potatoes are chilled, peel and chop the eggs and peel and chop the potatoes into bite-size pieces. Using food chopper, finely chop onion. Mix together in large bowl. I use a 30 quart bowl.
• 3. In a large bowl, mix whipped salad dressing, mustard,sugar, garlic salt and pepper.
• 4. Pour dressing mixture over potato/egg/onion mixture. Put on food service gloves and use your hands to mix together. I use the glove method as I've broken wooden spoons trying to mix it with a spoon!
• 5. Put into bowls and chill in refrigerator at least 6 hours. This batch will fill 2 Tupperware fix and mix bowls and a 13 quart stainless steel bowl.I usually make this a day ahead of time so it has time to chill. You may need to add more sugar,garlic salt or pepper. Taste after it has chilled about 4 hours and adjust seasoning accordingly.

POTATO MACARONI SALAD

Steps:

• Peel and cube potatoes. Boil until done. Set aside.
• Cook macaroni according to package directions.
• Combine all ingredients.
• Refrigerate.