I think a lot of people have their own special recipe for potato salad. Mine is very simple but always requested for Easter. So I must be doing something right, right?
I bought this bowl today. It’s the biggest bowl I could find, in fact the biggest bowl we’ve ever owned.
The salad weighs 15 pounds and by volume is about 8 quarts (7.7 liters) or two gallons. It feeds a LOT of people.
Here’s the recipe if you need to feed a hoard…
24 medium potatoes (that’s 10 pounds or 4.5 kilos)
1 24-ounce (680 gram) jar of small sweet pickles chopped to small cubes
12 ounces (340 grams) of sliced black olives
1 jar of mayonnaise (4 cups or about 1 liter)
Dill pickle juice
Red wine vinegar
In large cook pot (or two) cover potatoes in water and add a dash of salt. Bring to a boil and cook for about 20 minutes or until a fork easily slides into a potato. Drain and set aside.
In another pot cover eggs in water and add a dash of salt. Bring to a boil and cook for 15 minutes. Peel and chop.
In a large bowl add mayo, mustard, pickle juice, vinegar, salt, pepper, seasoned salt and garlic salt to taste. The mixture should have the consistency of thick gravy, be very salty, light yellow in color and the taste of the mayo should be all but masked. Add eggs, olives and pickles to the sauce and stir well.
When the potatoes are cool enough that they can be handled easily but are still warm to the touch, peel them by hand (no knife or peeler needed) and then cut into bite-sized cubes. Since peeling is messy I recommend peeling them all first and then cubing. Put in giant, stainless steel bowl you just bought from Target.
Slowly pour sauce/egg/olive/pickle mixture over the top of the potatoes.
Toss carefully so as not to mash the potatoes.
Best if chilled overnight.