Potato Salad for Plenty

This holiday season, I agreed to make thirty pounds of potato salad for an event. I believe that this was the largest quantity that I have ever made at one time.

Many of my friends and family members enjoy my recipe and it has become one of my signature dishes.

So first I went out and purchased enough ingredients to serve 70-100 people:

30 lbs of potatoes
2 onions
3 bell peppers
1 bag of carrots (grated)
1 stalk of celery
2 jars of pimentos
2 jars of miracle whip
1/2 jar of mustard
5 tbsp of salad seasoning
6 tsp of salt and pepper
3 tsp of sugar
1 dozen of eggs

For the Vegan Option, substitute miracle whip with Just Mayo, omit the eggs and use organic mustard.

Boil the potatoes until done. Peel and chop up. Sprinkle sugar over potatoes.

Chop onions, bell pepper, carrots and celery. Mix in a separate bowl, miracle whip, mustard, salt, pepper, onions, and salad seasoning to make a salad dressing.

Let mixture sit in the refrigerator for 1/2 an hour.

Pour dressing over potatoes, folding in chopped up eggs and mix all together.

I was so exhausted after I finish making the potato salad that I didn’t get a picture of it in the beautiful serving bowl.

Everyone at the event enjoyed the potato salad and came back for seconds.