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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 recipe offers a fast and delicious way to prepare a classic potato salad, perfect for large gatherings. It features tender Yukon Gold potatoes, crisp celery and red onion, and a creamy, tangy dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 5 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 1 tablespoon kosher salt plus more to taste
  • 1 cup celery chopped (about 3 stalks)
  • 1/2 cup red onion chopped (about 1/2 small onion)
  • 4 hard-boiled eggs chopped (optional)
For the Dressing
  • 1 1/2 cups mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon black pepper plus more to taste
  • 1/4 cup fresh dill chopped, for garnish (optional)
  • 1/4 cup fresh parsley chopped, for garnish (optional)

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Whisk

Method
 

Boil Potatoes
  1. Place cubed potatoes in a large pot, cover with cold water, and add 1 tablespoon of kosher salt. Boil over high heat, then reduce to medium and simmer until tender, about 15-20 minutes.
Drain and Cool
  1. Drain the potatoes thoroughly in a colander and allow them to cool for at least 15 minutes to prevent a watery salad.
Prepare Vegetables and Eggs
  1. While potatoes cool, chop the celery, red onion, and hard-boiled eggs if using.
Make Dressing
  1. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, and black pepper until smooth.
Combine Ingredients
  1. Add cooled potatoes, chopped celery, red onion, and eggs to the dressing, gently folding until evenly coated.
Chill and Serve
  1. Cover and refrigerate for at least 1 hour to meld flavors, then taste and adjust seasoning; garnish with fresh dill and parsley if desired.

Notes

For best results, use good quality mayonnaise and avoid overcooking the potatoes to prevent mushiness. This salad can be prepared a day ahead and stored in the refrigerator, and you can add a pinch of paprika for color or pickle relish for extra tang. For a lighter dressing, consider a blend of mayonnaise and Greek yogurt.