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2. Add the milk and mix again. The milk thins out the dressing so that is easier to spread. 3. Add the chopped eggs to the potatoes. Fold them in gently to mix the potato and egg mixture together. 4. Add the dressing. Stir gently to coat the potatoes and eggs with it.

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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 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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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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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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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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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.

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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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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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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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To calculate the amount of potato salad needed for 100 people, consider the portion size for each individual and whether the potato salad will be the main side dish or just one of several options. Plan for around 6 ounces per person if the potato salad will be the main side dish, and around 4 ounces per person for a casual event with multiple.

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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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Drain and set aside until cool enough to handle. Peel the skins from the potatoes and cut into ½" to ¾" 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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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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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.

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Directions. Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature. In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper.