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A bowl of classic potato salad, likely for a picnic or BBQ

Quick way to grow Potato Salad for a Crowd

This potato salad recipe is a crowd-pleaser, featuring tender potatoes, crisp celery, and a creamy, zesty dressing. It's an ideal side for barbecues, picnics, or large family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5 lbs potatoes Russet or Yukon Gold, peeled and cubed
  • 4 stalks celery finely chopped
  • 1 medium red onion finely chopped
  • 6 hard-boiled eggs chopped
Dressing
  • 1.5 cups mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh dill chopped (optional)

Equipment

  • Large Pot
  • Large Bowl
  • Whisk
  • Cutting Board
  • Knife

Method
 

Preparation
  1. Boil the peeled and cubed potatoes in a large pot of salted water until tender, about 15-20 minutes, then drain and let them cool slightly.
  2. While potatoes cook, finely chop the celery and red onion, and chop the hard-boiled eggs.
Making the Dressing
  1. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
  2. Stir in the fresh dill, if using, to the dressing.
Combine and Chill
  1. Add the cooled potatoes, chopped celery, red onion, and hard-boiled eggs to the bowl with the dressing.
  2. Gently fold all ingredients until the potatoes are evenly coated with the dressing.
  3. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Notes

For extra flavor, you can add a pinch of paprika or a dash of hot sauce to the dressing. Adjust seasonings to taste before serving.