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Old Fashioned Potato Salad For A Crowd

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Old Fashioned Potato Salad for a Crowd

Roberta Reynolds
I’ve been making this Potato Salad for over forty years – yikes! It has gone through several variations (don’t get me started on the olive and grated cheese renditions), but I really think less is more here. This is Potato Salad as you might remember from old time picnics – nothing fancy, but the combination of what is there keeps bringing people back for more. This makes a lot, so if you don’t have a hoard of people coming, just cut it in half – if you dare.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 20 servings

Ingredients
  

  • Ingredients
  • 1, 10 pound bad of small russet potatoes cooked and cut into ¼ inch dice
  • 1 dozen eggs hard cooked and cut into 1-inch dice, or sliced with an egg slicer
  • 4-5 large good quality dill pickles, cut into ¼ inch pieces
  • 5-6 scallions cut on the bias
  • I pint reduced fat sour cream
  • 2 cups full-fat mayonnaise
  • 3 tablespoons yellow mustard
  • Salt and pepper to taste

Instructions
 

  • To cook potatoes separately: Steam potatoes whole if they are about 3 inches long. If they are longer, cut in half prior to steaming. Steam until tender when pricked with a sharp knife. Set aside to cool, and refrigerate until ready to use.
  • To cook eggs separately: Place eggs in a large saucepan, and cover with in inch of cold water. Bring the water to a boil, and turn off the heat. Let the eggs sit in the hot water for 10 minutes, and immediately place in a cold-water bath until chilled. Refrigerate until ready to use.
  • To cook potatoes and eggs together: Place potatoes in a large steamer basket. Set eggs on top of potatoes. Steam until potatoes are tender. When potatoes are tender, eggs are finished cooking. Cool potatoes to room temperature. Place eggs immediately into a cold water batch. Refrigerate until ready to use.
  • For the sauce: Stir together reduced-fat sour cream, mayonnaise, and mustard.
  • To assemble: In a large container (dishpans are good for this), lightly toss together potatoes, eggs, pickles, and scallions. Stir in half the sauce and mix gently. Stir in reminding sauce slowly, until you are happy with the consistency. Salt and pepper to taste.

Do you have a crowd to feed this 4th of July? Me too. It is tradition in our family that I make the potato salad, and that I make enough for a ton of people so everybody can take some home. This was also one of my dad’s favorite dishes, and since the 4th of July was his favorite holiday, he has been on my mind a lot lately. I miss my dad. Every single day. He was a prince among men, disguised in a rumpled shirt, reading glasses covered with paint splatters, bits of sawdust and motor oil, and a baseball cap that looked like it had been run over several times.

My dad put training wheels on my first bicycle, and bought me a pony when I was too little for a big horse. He bought my first car, a three speed, 1965 Mustang that had seen much better days. Then he took his life into own his hands and taught me how to drive it. He helped buy my first house, and spent an entire year fixing it up. We fought a lot that year, due to vastly different perspectives on how things should look, but each argument ended with giant ice cream cones. We went through a lot of ice cream that year, and he never gave up on me.

First, let’s start on the Potatoes and Eggs since they require cooking. I use Russet Potatoes, but if you prefer Yukon Gold, go for it. Here’s a trick my Aunt Margie taught me: put the potatoes in a steamer, then place the eggs on top. When the potatoes are done, the eggs will be too. Genius. I like to steam the potatoes and eggs the day before, because peeling hot potatoes is not a good strategy. Potato skins almost slip off if they are cold. Don’t forget to get those eggs into an ice water bath as soon as they are finished cooking – this will prevent future cussing when it comes to peeling them.

After your potatoes and eggs are all diced up, it’s time for the secret sauce: Equal parts full fat mayonnaise and light sour cream. Mustard too, florescent yellow. Trust me on this.

Everybody ready? I’d say so. Since this recipe makes a lot, I usually mix it up in a big dishpan or some such thing. It takes some muscle, so often I just put my cooking gloves on and dive on it with my hands, rather than wrestling a spoon. …and we have Potato Salad!

Enough talking – let’s start eating.. trust a cook who does not taste (in my case shovel in) their own cooking. Unlike Grandpa Bob, I am not a delicate eater. In fact, was in such a hurry did not notice my apron was on inside out.

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!