Easy Potato Salad Recipe for Large Gatherings

Ingredients

• 10 pounds potatoes
• 24 eggs eggs
• 4 cups mayonnaise
• 4 teaspoons salt, or to taste
• 1 tablespoon prepared yellow mustard
• 2 teaspoons ground black pepper
• 2 cups finely chopped green onions

Instructions

1. Place potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low and simmer until tender, approximately 20 minutes. Drain and cool, then peel and dice potatoes. Transfer to a bowl, cover, and refrigerate for 8 hours or overnight.
2. While potatoes cook, put eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let stand in hot water for 15 minutes. Remove eggs and cool under cold running water. Peel and chop. Transfer to a bowl, cover, and refrigerate for 8 hours or overnight, along with the potatoes.
3. In a large mixing bowl or roasting pan, combine potatoes, eggs, and green onions. Add mayonnaise, salt, mustard, and pepper; gently toss. Refrigerate until serving time.

Nutrition

• Calories: 285 kcal
• Fat Content: 20 g
• Fiber Content: 3 g
• Sugar Content: 1 g
• Sodium Content: 407 mg
• Protein Content: 6 g
• Cholesterol Content: 107 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g