Potato Salad for 40

This easy, pickle-free potato salad is perfect for serving a crowd. With a little planning, your next family reunion or summer gathering will be a cinch!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 285 Calories

Ingredients

• 2 teaspoons ground black pepper
• 10 pounds potatoes
• 4 cups mayonnaise
• 1 tablespoon prepared yellow mustard
• 24 eggs
• 4 teaspoons salt, or to taste
• 2 cups finely chopped green onions

Recipe Instructions

Step 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool potatoes, then peel and dice. Cover and refrigerate overnight.

Step 2

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water. Peel and chop eggs. Cover and refrigerate overnight.

Step 3

Combine potatoes, eggs, and green onions in a large bowl or roasting pan. Stir mayonnaise, mustard, salt, and black pepper in a bowl; pour mixture over potatoes and gently toss to combine. Refrigerate until ready to serve.