The Best Potato Salad Recipe You'll Ever Taste!

Don't let the garlic scare you. It is the secret to this best potato salad recipe. This quantity recipe serves 25-30

Helpful Hints
Potato salad is best prepared from potatoes cooked in their skins.  Skins on or off?  It's up to you.  Either way, be sure to prepare the potatoes while they are still warm.  This allows the potatoes to better absorb the seasonings and dressing flavors.  

Red potatoes hold their shape better then baking potatoes. Baking potatoes produce a softer, mashed potato like salad, which some people prefer.  The choice is yours.

To save a few calories, use half mayonnaise and half fat-free sour cream

Make Ahead
Will maintain texture and flavor if made no more then one day in advance

Best Potato Salad Recipe for 25
About 25 1/2 cup servings

10 pounds red potatoes, peeled, cooked, cooled and sliced

1 cup chopped celery

1 large Vidalia onion, finely chopped

8 large garlic cloves, finely minced

Salt and freshly ground black pepper, to taste

1/2 cup apple cider or red wine vinegar or fresh lemon juice

2 cups mayonnaise, more or less to suit your taste

Pinch sugar

2 tablespoons Dijon mustard

1/2 cup chopped fresh parsley

optional
1/4 cup sweet or dill pickles, chopped (not relish)

5 chopped hard boiled eggs 

Wash potatoes.  Place potatoes in a large stockpot or Dutch oven and just cover with water.  Bring to simmer over medium high heat.  Reduce heat and simmer until potatoes are tender, about 30-45 minutes.  

Drain potatoes, cool slightly and peel if you wish.  Cut into 1/4 inch cubes and place warm potatoes in large mixing bowl. Add celery, onion, vinegar, garlic. vinegar and some salt and pepper. Toss gently to combine.  Cover with plastic and let stand at room temperature about 15-20 minutes.  

Meanwhile, prepare the dressing.  Mix mayonnaise, mustard, pinch sugar and parsley together in a medium bowl.  Add the chopped eggs and relish if using.  Fold in the dressing into the potatoes and test for salt and pepper

Southern Style
In the South, this was a common method for preparing potato salad dressing.
Slice hard-boiled eggs in half and remove the yolks to a small bowl.  Add the mustard to the yolks and mash and stir the yolks and mustard until a smooth paste is formed.  Stir this mixture into the mayonnaise or add to the salad on its own.  Chop the whites and add to the salad.  This will give the potato salad a light yellow color and a more "eggy" taste. 

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