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Potato Salad for 40


"Moist, eggy, chunky, pickles!"
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8 h 50 m servings 285 cals
Original recipe yields 40 servings

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  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.

Nutrition Facts

Per Serving: 285 calories; 20.2 g fat; 21.2 g carbohydrates; 5.9 g protein; 107 mg cholesterol; 406 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 20
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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!

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...

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 add...

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 fo...

Great recipe! So nice to have a decent and tasty potato salad without those offensive and improper pickles added.

made exactly how the recipe says. I made it for a camping trip with a bunch of people and it was a hit. Everyone asking for the recipe. Now I still make it for my family and it will still be ...

This was great! Made one batch and put it in two bowls added 1 cup of celery to one and some celery salt instead of regular salt. Ran out of both both so good.

Delicious, perfect for our family reunion! Only change, I added some dill pickle juice to the dressing. Yum !

I made this dish but modified it for 10 people. I usually add vinegar to my potato salad, but this one tastes just as great with mustard. I added an additional 1/4 teaspoon for extra flavor. My ...