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Potato Salad for 40!

m
melly May 14, 2012 10:55 AM

Could someone help me figure out how many potatoes, how much mayo I need to have for this "project"? Thank you in advance!!

Also...any hints to your favorite ingredient that might kick it up a notch would be appreciated.

  1. twyst May 14, 2012 11:03 AM

    12 pounds of potatoes would be about perfect, and you'd be using somewhere between 2-3 cups of mayo, you'll really just have to eyeball it.

    1 Reply
    1. re: twyst
      m
      melly May 14, 2012 12:29 PM

      Thanks!!

    2. Will Owen May 14, 2012 11:51 AM

      Old recipe from my grandpa's German Mennonite farming family is deliberately designed to contract or expand, being expressed more as a formula than a typical recipe: the ratio is one potato to one (boiled) egg to one-quarter of an onion, mayonnaise to bind and S&P to taste.Those folks probably based it on one good-sized potato per person, but I think if this will be just part of a varied menu you can go lighter - we tend to assume that everyone's going to take a big spoonful, and then wind up with leftovers for a week.

      This is about as far as I go with potato salad - the only way to improve it in my opinion is to make a garlicky mayo instead of using Hellman's - but of course it lends itself to additions of chopped pickle or pickle relish, chopped celery, mustard if you insist, maybe fresh chopped dill.

      4 Replies
      1. re: Will Owen
        m
        melly May 14, 2012 12:31 PM

        My german family would eat two potatoes per person! :) Thank you. I will make my own mayo.

        1. re: melly
          Will Owen May 14, 2012 01:13 PM

          I was talking about those Illinois potatoes - the 12 lbs. mentioned above would be maybe ten potatoes! Yes, I know that boiling (or "waxy") potatoes are recommended for potato salad, but back in Illinois we used what we grew, and those were big russets. Our only "new potatoes" were baby russets.

          1. re: Will Owen
            twyst May 14, 2012 01:47 PM

            "I was talking about those Illinois potatoes - the 12 lbs. mentioned above would be maybe ten potatoes!"

            THose must be ENORMOUS potatoes! I think if the OP figures a one pound potato per guest she will have an INCREDIBLE amount of leftovers. I cant see everyone eating over 16 ounces of potato salad!

            With 12 pounds of potatoes you will get about 5 and a half ounces of potato salad per person once you add your mayo/relish/etc, a more reasonable amount IMHO. If you go up to 15 pounds you are assured some leftovers.

            1. re: twyst
              Will Owen May 14, 2012 05:54 PM

              Sorry, my mistake - I should have been thinking HALF pound, so 10 lbs of big ones would be about twenty spuds. Here in SoCal even those are hard to come by, as ours seem to run maybe five or six ounces. I did find some half-pound plus potatoes at Ralphs when I was wanting to make twice-baked stuffed ones. I must admit, though, I've seen a few in my time that you could probably kill somebody with.

      2. porker May 14, 2012 01:17 PM

        I like to add some Old Bay.

        1. Antilope May 14, 2012 02:20 PM

          Potato Salad for 50 and 100 servings (school cafeteria recipe)
          http://www.nfsmi.org/USDA_recipes/school_recipes/E-09.pdf

          USDA School Cafeteria recipes in 50 and 100 serving quantities
          http://www.nfsmi.org/Templates/Templa...

          1 Reply
          1. re: Antilope
            alkapal May 14, 2012 07:23 PM

            cool links, antilope -- as usual.

          2. m
            MazDee May 14, 2012 07:18 PM

            I think 10 lbs of potatoes would be about right with about 1 doz hard cooked eggs. Maybe 1 big onion, minced (I don't like too much onion, use your judgment.) I always cook my potatoes in the skins and leave the skins on. Then, when just cool enough to handle, I cut them up and sprinkle them generously with cider vinegar. I have made huge amounts of salad in a 5 gal bucket, but If you don't have arms like a wrestler, you might want to mix your salad in 2 or 3 separate bowls, so much easier! I would also add about 6 or more sticks of celery, but that is optional. No idea how much mayo, buy a lot. Now, mix the potatoes, onions, celery and chopped eggs. On top, put a big dollop of mayo and on top of the mayo put a small dollop of yellow mustard. Mix the 2 together a little before stirring into the potatoes. Keep adding mayo and mustard until the consistency you like.

            1. Cherylptw May 15, 2012 10:58 AM

              Is this part of a meal or just a dish you need to make or what? I'm asking because the amount you need depends on variables. For example, if all you want to do is just make a dish and it's not part of a meal, the amount would be different than if, say, you're having a bbq with a bunch of sides and you want to make potato salad as one of those sides.

              For general purposes, you'd need about 15 pounds of potatoes, which will be less when peeled (unless you're using red potatoes and are not peeling them). I add chopped onion (red onion or scallions often), pickle relish or gherkins chopped (I like to add some of the juice from the jar) , celery, including the leaves which are full of flavor or celery seed, salt, a tiny bit of pepper and a sprinkle of sugar. I use boiled eggs, yellow mustard & mayo or salad dressing (Miracle whip) and the amount depends on the potatoes. I like my potato salad to be sort of firm, not runny and when you scoop it onto a plate it don't run all over. Some people like it thin, I don't.

              Along with the potatoes, I suggest a dozen of eggs. The way to determine how much mayo you need, start with three cups mayo to 3/4 cup mustard in a bowl. Add 1 1/2 cups relish or chopped pickles and 2 cups onions. THEN start adding in the potatoes (you may have to do these in a couple of batches). If the mix is dry, add a bit more mayo & mustard and keep going until you get the right consistancy. Then add the other ingredients to taste. Garnish with a sprinkle of paprika and or parsley

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