Potato Salad for 40 Recipe - Allrecipes.com
Potato Salad for 40 Recipe
  • READY IN ABOUT 9 hrs

Potato Salad for 40

Recipe by  

"Moist, eggy, chunky, and...no pickles!"

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Ingredients Edit and Save

Original recipe makes 40 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    8 hrs 50 mins


  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.
  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.
  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.
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Reviews More Reviews

Jun 05, 2012

So thankful for this recipe! it has all the same ingredients I use for a potato salad, but I have to make enough for a small wedding and was so unsure how to do that!

May 26, 2013

I have been eating, and making, this type of potato salad since I met my husband 44 years ago. The only difference is we add some dill pickle juice to the mayonnaise mixture before adding it to the potatoes, eggs and green onions. My mother-in-law always used 5 pounds of red potatoes, one dozen eggs and close to two bunches of green onions (green parts only). The mayo-mustard, salt and pepper were never measured. I followed your recipe using 5 pounds of potato but added a lot more mustard than listed (I USED TWO TABLESPOONS, AS WE LIKE IT TO HAVE SOME ZIP). IT WAS FANTASTIC! I CAN NOW DUPLICATE THE TASTE EVERY TIME.

Jun 06, 2013

Even as a mustard style potato salad preferrer, I rate this mayo style pot. Salad an A+. I made this for a serving of 3. I just adjusted the serving size on the recipe, & cooked potatoes only for 12 min vs 20. It turned out delicious!

Jun 23, 2015

OMG! LOVE, LOVE, LOVE IT!!! I made this for my daughter's graduation party - what a hit!!!! I got so many compliments! My hubby & father-in-law both said "it's better than grandma's"! I also added a little celery for a crunch & extra color...green onions are a must (added about 5-6, mostly the green ends)!! I didn't quite measure all the salt/pepper, also added a smidge more mustard because it seemed really mayo-ey when I tried the sauce. **to anyone who has a hard time cooking potatoes perfectly (I always made them too mushy), a trick my mother-in-law taught me is to boil them with the skins on just until a fork can penetrate without too much force, then put them in the fridge for a bit to cool, peel and dice. I am tossing any other potato salad recipes I have as I will use this one ALL the time. ;o]

Jan 15, 2015

Great recipe! I've used it mor than a few times.

Jun 09, 2014

This recipe is a life saver for parties. Super easy, and super yummy! It was so good I was asked to cater a friends outdoor wedding! (And everyone loved it!)

Jun 27, 2015

Excellent potato salad!

May 19, 2014

This is a real good base. You can adventure out from it and it still taste great. I added a little miracle whip and doubled the eggs


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  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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