Zippy Potato Salad for a Crowd

Perfect for potlucks, barbecues, and family gatherings, this Zippy Potato Salad for a Crowd is sure to be a hit with its bold flavors and crowd-pleasing appeal. Featuring tender Russet potatoes, chopped hard-boiled eggs, crunchy celery, and zesty red onion, it's all coated in a creamy dressing with a tangy twist from pickle relish, yellow mustard, and apple cider vinegar. A hint of sugar balances the flavors, while a sprinkle of paprika adds a colorful garnish to this classic side dish. With a prep time of just 30 minutes and enough to serve 12, this make-ahead potato salad is not only quick and easy but also perfect for feeding a crowd. Serve it chilled and let the vibrant flavors shine!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 5 pounds Russet potatoes
• 6 Hard-boiled eggs
• 4 Celery stalks
• 1 medium Red onion
• 0.5 cups Pickle relish
• 1.5 cups Mayonnaise
• 2 tablespoons Yellow mustard
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Sugar
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Peel and dice the potatoes into evenly-sized 1-inch cubes to ensure even cooking.

Step 2

Place the diced potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water, then bring to a boil over medium-high heat.

Step 3

Cook the potatoes for 10-15 minutes, or until fork-tender but not falling apart. Drain the potatoes and let them cool completely.

Step 4

While the potatoes are cooking, peel and chop the hard-boiled eggs into small pieces. Transfer to a large mixing bowl.

Step 5

Dice the celery and red onion into small, uniform pieces and add them to the bowl with the eggs.

Step 6

Once the potatoes have cooled, add them to the mixing bowl with the eggs, celery, and onion.

Step 7

In a separate small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, 1 teaspoon of salt, black pepper, and pickle relish to make the dressing.

Step 8

Pour the dressing over the potato mixture and gently toss until everything is evenly coated. Be careful not to overmix so the potatoes retain their shape.

Step 9

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 10

Transfer the potato salad to a serving dish. Sprinkle paprika and chopped fresh parsley over the top for garnish, if desired.

Step 11

Cover and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Step 12

Serve cold and enjoy!

Nutrition Facts

Serving size	(3428.2g)

Amount per serving	% Daily Value*
Calories	5540.8

Total Fat 291.4g	0%
Saturated Fat 33.5g	0%
Polyunsaturated Fat 5.6g
Cholesterol 1585.9mg	0%
Sodium 7685.9mg	0%
Total Carbohydrate 649.3g	0%
Dietary Fiber 47.4g	0%
Total Sugars 83.7g
Protein 107.6g	0%

Vitamin D 300IU	0%
Calcium 620.4mg	0%
Iron 34.7mg	0%
Potassium 13909.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 7.6%

Carbs: 46.0%