Basic Potato Salad The Complete Savorist
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Below are charts to help you determine how much potato salad you will need for your group size! As a general rule, purchase 1/2 of a pound per person. The average serving size of potato salad is 1/2 a cup. However, individuals will eat more than the serving size, making the recommended amount 1 cup per person.
This is an easy potato salad recipe with all the "how to's" for making
How to Make Homemade Potato Salad: Peel, cube and boil potatoes in salted water until tender. Test by poking with a fork. While potatoes are boiling, dice onions and celery. Peel and chop hard boiled eggs. Mix all ingredients together in a large bowl while the potatoes are still hot. Stir in mayonnaise.
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Drain and set aside until cool enough to handle. Peel the skins from the potatoes and cut into œ" to Ÿ" square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
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Cut 2 pounds waxy potatoes into large, bite-sized chunks. (Alternatively, boil the potatoes whole, then peel, if desired, and dice them after cooking.) Prepare for cooking. Place the potatoes and 1 teaspoon kosher salt in a large saucepan, and add enough cold water to cover them by about 1-inch. Cook the potatoes.
Basic Potato Salad The Complete Savorist
When it comes to calculating the amount of potato salad required for your next event, the general rule of thumb is 6-8 ounces per person. This amount should be enough to provide a generous portion for each guest. If you're expecting 10 people, for example, you'll need around 4-4.5 pounds of potato salad.
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Calculating the Amount. As a general guideline, plan for about 1/2 pound of potato salad per person if it's a side dish, and about 1 pound per person if it's a main dish. So for 100 people, you'll need approximately 50 pounds for a side dish and 100 pounds for a main dish. This amount can be adjusted based on the preferences of your.
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A: 100, 1/2 cup servings of potatoes needs 25 pounds of potatoes. However, if the group has other choices for sides, I think you can get by with about 15-20 pounds minimum. We have several potato salad recipes you could multiply to feed 100, here are a few: This Baked Potato Salad recipe feeds 16, so multiply by six times and you'd be close.
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Light and fluffy potatoes form the basis of this creamy Potato Salad that perfectly balances its ingredients to be the talk of any pot luck or picnic.. 2 lb. new potatoes; 1 tbsp apple cider vinegar; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 tbsp yellow mustard; 1/2 medium red onion, finely chopped;
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A good rule of thumb is to plan for about 4-5 ounces of potato salad per person. With this in mind, for a gathering of 100 people, you will need approximately 25-30 pounds of potatoes to make potato salad. To begin, wash and peel the potatoes before cutting them into bite-sized pieces. Then, boil the potatoes until they are tender but still.
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Boil the Potatoes. Start with the whole potatoes (skin-on) in a pot of cold water, and then bring the water to a boil. Add a couple of teaspoons salt to the boiling water, and cook the potatoes until fork tender (about 15-20 minutes). Drain. Peel and Cube the Potatoes.
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Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Peel and slice into a large bowl; set aside. In a large skillet, cook bacon until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. Stir in the next six ingredients.
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Boil and chop potatoes: Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.
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Remove eggs from the hot water and cool under cold running water. Peel and chop eggs. Transfer to a bowl, cover, and refrigerate 8 hours to overnight, at the same time as the potatoes. Combine potatoes, eggs, and green onions in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper and gently toss to combine.
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A standard serving size for potato salad is about 4 ounces per person. With this in mind, you can calculate how much you'll need for 100 people. For a side dish, you'll need around 25-30 pounds of potatoes, 12-15 cups of mayonnaise, 6-8 cups of chopped vegetables (such as celery, onion, and pickles), and seasonings to taste.
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100 pounds; Chicken or turkey breast 8-9 pounds 16-18 pounds. 7-1/2 pounds 15 pounds 30 pounds; Lettuce for salad (heads) 5 10 20; Peas (fresh) 12 pounds 25 pounds 50 pounds; Potatoes 9 pounds 18 pounds 36 pounds; Potato salad 3 quarts 1-1/2 gallons 3 gallons; Salad dressing 3 cups 1-1/2 quarts 3 quarts; Gravy (1/3 cup/person)
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Toss well, Place in Refer to Chill. and Serve Cold. Garnish; with a few Reserved Pemintos on top or Sprinkle of Chopped Green Onions. 3. Can easily be divided as follows: for 100 use as directed. For 50 cut recipe in 1/2 by dividing X 2. For 25 cut recipe in 1/4 by dividing X 4.
