spydermike72
10-19-2009, 07:36 PM
As requested this is the receipe Tracy uses for her potato salad. The key ingredient is use REAL Mayo, we prefer Hellmans, do not use Miracle Whip...
For 30 people I would use 10 – 15 lbs of potatoes (if you use the larger russets 10lbs will be ok – if it’s the Michigan white potatoes use 15lbs) – this should fill a full pan.
After peeling potatoes cut into bit size pieces and boil – be careful when boiling you do not want to over boil!!! – potato when tested with a fork should still be some what firm but split easily – let potatoes cool before mixing anything in them.
18 hard boiled eggs - chopped
2 cups chopped celery – add more if you think it needs it
2 cups chopped onion – add more if you think it needs it - I usually use Vidalia’s they are sweet and do not over power everything else like regular cooking onion’s do…..
Plain Yellow Mustard
Hellmann’s Mayo or Kraft Real Mayo – if you use just the regular mayo you don’t get the creamy taste…….
Salt and Pepper – just keep putting it in until you think the taste is good……
1 package of Hidden Valley Ranch Dressing mix…………..
Here comes the hard part – I usually eyeball the following so I’m sorry I can’t be more specific…………..
The above may take 2 regular size jars of mayo – but may not……..
If you use 1 regular size jar of mayo put about 1 ½ tablespoons of mustard in it and half a package of the Hidden Valley Ranch Dressing and maybe 2-3 teaspoons salt and pepper – mix together really good.
I mix the potatoes, celery, eggs and onion together first before I put the dressing in……..I usually use a full size pan to do all of this in and I use gloved hands to mix it all because you can be more careful and not mush the potatoes. Also don’t add all of the dressing mix all at once; keep adding until you think it is mixed enough and is not dry – you may need another jar of mayo.
To add a little color and crunch sometimes I add diced radishes and/or green pepper.
For 30 people I would use 10 – 15 lbs of potatoes (if you use the larger russets 10lbs will be ok – if it’s the Michigan white potatoes use 15lbs) – this should fill a full pan.
After peeling potatoes cut into bit size pieces and boil – be careful when boiling you do not want to over boil!!! – potato when tested with a fork should still be some what firm but split easily – let potatoes cool before mixing anything in them.
18 hard boiled eggs - chopped
2 cups chopped celery – add more if you think it needs it
2 cups chopped onion – add more if you think it needs it - I usually use Vidalia’s they are sweet and do not over power everything else like regular cooking onion’s do…..
Plain Yellow Mustard
Hellmann’s Mayo or Kraft Real Mayo – if you use just the regular mayo you don’t get the creamy taste…….
Salt and Pepper – just keep putting it in until you think the taste is good……
1 package of Hidden Valley Ranch Dressing mix…………..
Here comes the hard part – I usually eyeball the following so I’m sorry I can’t be more specific…………..
The above may take 2 regular size jars of mayo – but may not……..
If you use 1 regular size jar of mayo put about 1 ½ tablespoons of mustard in it and half a package of the Hidden Valley Ranch Dressing and maybe 2-3 teaspoons salt and pepper – mix together really good.
I mix the potatoes, celery, eggs and onion together first before I put the dressing in……..I usually use a full size pan to do all of this in and I use gloved hands to mix it all because you can be more careful and not mush the potatoes. Also don’t add all of the dressing mix all at once; keep adding until you think it is mixed enough and is not dry – you may need another jar of mayo.
To add a little color and crunch sometimes I add diced radishes and/or green pepper.