MUSTARD POTATO SALAD (FOR 50 )
When I used to cater, this is what I usually made to serve along with my barbecued pork sandwiches. If you have a large event to cook for, I hope this recipe helps you out! Serves 50.
Provided by Wildflour
Categories Low Protein
Time 45m
Yield 50 serving(s)
Number Of Ingredients 12
Steps:
- Cook whole, unpeeled red skinned potatoes in lightly salted water,(about 1 tsp.salt), until just tender, don't over cook to mush. *About 12 minutes. Only 10 if your potatoes are very small.
- Drain and cover with cold water to cool.
- Peel potatoes if desired (I prefer the skins left on) and cut into 1/2" cubes. Place in a large bowl.
- In a seperate bowl, beat together the 2 1/2 teaspoons salt, mustard, pepper, sugar and vinegar until well blended.
- Slowly whisk in oil.
- Add mustard dressing to potatoes; toss lightly but thoroughly.
- Cover and let stand 1-2 hours.
- Add green onions, eggs and mayo.
- Mix thoroughly.
- Adjust seasonings, namely salt. It may need more to taste.
- Serve immediately or cover and refrigerate overnight.
- *If making a day ahead, be sure to taste before serving! Potatoes as well as eggs really absorb salt and your salad can sometimes taste like you forgot to add it. Add more salt as needed.
- Serves 50.
Nutrition Facts : Calories 189, Fat 7.8, SaturatedFat 1.4, Cholesterol 66.5, Sodium 293.2, Carbohydrate 25.3, Fiber 2.5, Sugar 2.6, Protein 4.7
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