Got a potluck picnic or BBQ where you’re in charge of bringing the salad? Has game day rolled around and you don’t know what to make to take tailgating?
I’ve got just the recipe for you!
This potato salad is not only a family favorite but it has been the one that is most requested for me to bring when we get together with friends for a potluck summer BBQ or picnic. I’ve seen more than one frowny face if I dare to arrive with a different dish.
Potato Salad to Feed a Crowd
For the potato salad:
- 8 to 10 Large Potatoes – peeled and cut into eighths
- 5 to 6 chopped green onions
- 2 to 3 large stalks of diced celery
- 2 large dill pickles (chopped)
- 8 to 10 hard boiled eggs (peeled and chopped)
For the dressing:
- 1 1/2 c Miracle Whip (you can use mayonnaise but trust me, it won’t taste the same)
- 1 c whole milk
- 1 c dill pickle juice
- 1 tbsp mustard
- 1 tbsp granulated sugar
- Freshly ground salt and pepper to taste
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Peel potatoes and cook in a large pot until fork tender.
For purposes of the photo, I’ve left the lid off but you’ll want to put the lid on.
Quick tip: Place a wooden spoon on top on the pot to prevent boil over.
Once the potatoes are cooked, drain and allow to cool completely.
Slice the cooled potatoes into a large bowl. The bowl I use is a Tupperware Thatsa Bowl (<<aff link.) With a 32 cup (7.8 L) capacity, it’s definitely big enough to feed a crowd.
Quarter and then slice the hard boiled eggs,
Add the chopped onion, celery and dill pickles.
Mix the dressing ingredients in a large one quart measuring cup (<<aff link.)
Pour the dressing over the other ingredients and stir to mix well.
Cover and refrigerate several hours.
I always make this salad the night before so that the flavors have a chance to mingle.
In the morning, give the salad a thoroughly stirring.
Depending on the moisture level of the potatoes (which can vary depending on the variety of potato as well as the time of year,) you’ll want to taste it to see if you think it needs more dressing. If the potatoes have absorbed a lot of the dressing, you may need to make another half recipe and mix it in.
If I’m taking the potato salad to a potluck BBQ or picnic, I leave it in the Thatsa Bowl.
I do make sure to label the bowl so that it finds it’s way home. I bought mine the first year Dave and I were married, so it’s on the other side of vintage. 🙂
To serve at home:
Transfer half of the potato salad to a pretty glass serving bowl.
To make it pretty: sprinkle the top with paprika and arrange thinly sliced cucumber around the edge of the bowl.
If I make this for just our family, there’s enough left for each of our kids to take a small bowl home with them and still have potato salad leftover for breakfast. Yep… it tastes great for breakfast the next day!
Sometimes, depending what else we’ve served with it, there’s even enough for supper the following evening.
But if I make it to take for a pot luck, the bowl is always empty when I go to bring it home.
The recipe can quite easily be scaled up or down depending on the size of crowd you’re feeding.
If you’ve got an especially large crowd to feed, you might also like to add my Hawaiian Macaroni Salad to the menu.
Beet and Edamame Salad is another salad I make throughout the summer. It’s quick and easy to get on the table and it tastes delicious.
Equally delicious is my Broccoli Salad with Balsamic Mayo Dressing. This is not your typical Broccoli Salad… no raisins and it’s dairy free!
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