Tuesday, June 15, 2010

Potato Salad for a Crowd

This past Sunday, Hirsh and I hosted a barbecue for my lab group. It was a great opportunity to get everyone together and finally meet everyone's spouses, kids, etc. We ended up with 14 adults and 4 kids- quite a a party! Luckily the weather held out and we were able to grill, hang out on the deck and the kids even got to run around in the yard. The next four entries will be recipes that I made for the party.

Potato salad is a quintessential barbecue food so I definitely wanted to have it for the party. Store-bought potato salad is often expensive and very heavy on the mayo, so I decided to make my own. I used my mom's recipe and scaled it up for a crowd. It was a great accompaniment to the burgers!

Potato Salad for a Crowd
14 red skin potatoes
1/2 red pepper, diced small
2 sticks celery, diced small
4 hard boiled eggs, diced
2 C light mayonnaise
Few squirts yellow mustard

1. Peel potatoes and chop in half if they are very large. Keep the already peeled potatoes in ice water while you are peeling the rest to prevent browning.
2. Boil potatoes for 20 minutes until tender when pierced with a fork.
3. In the meantime, dice red pepper, celery and hard boiled eggs.
4. Drain potatoes, run under cold water and cut into small cubes.
5. Add mayonnaise, a few squirts of mustard, salt and pepper to taste and chopped veggies and egg. Toss to combine.
6. Refrigerate for at least 4 hours and serve.

Difficulty: Medium
Debbie's Rating: 8

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