Salad: Potato salad for 150??

Subject: Potato salad for 150??
From: Larry (lwruth at
Date: Sat, 20 Feb 1999 17:19:42 -0800
Help! hELp! HELP!
We need to prepare a potato salad for a reception for 150 on March 7. We want the kind of salad with egg, mayo, mustard, pickles, onion etc., but are confused as to quantities of the ingredients. Can anyone help??????
From: Dimitri G Criona (DIMITRI_C at
Date: Sat, 20 Feb 1999 19:21:17 -0800
What are you confused about??
Do you have a recipe to follow and/or increase?

Please post your problem.

From: mtlion1562 at aol.comHAQHAQHA (MTLION1562)
Date: 21 Feb 1999 07:33:01 GMT
Well I sure hope you plan on being able to keep it chilled well since that is one of the easiest things to serve that can GIVE EVERYONE a small dose of food poisioning
From: Edwin Pawlowski (esp at
Date: Sun, 21 Feb 1999 00:37:06 -0500
Unless you have a commercial kitchen setup, you will be doing it in small batches, say 5 pounds each. I'd figure about 4 oz to a person but maybe a caterer will have better information.

Do you have a recipe already? If so, it should be easy enough to scale for 5 pounds.
From: Ramone at (Ramone)
Date: 21 Feb 1999 12:54:30 GMT
You should be able to extrapolate using this recipe for 25. You'll be making this stuff in batches anyway, so make one batch and see if you need to adjust the ingredients.

Cold Potato Salad for 25 (about 3/4 cup each serving)

7 lbs potatoes
1 small onion, finely chopped
3 cups thinly sliced celery
1/2 cup diced sweet pickles
1/2 cup diced dill pickles
4 hard-cooked eggs, diced
1 TBS salt
1/2 tsp black pepper
2 cups mayonnaise
1/2 cup yello mustard

Cook potatoes in jackets. Peel and slice or cube while warm. Mix next 7 ingredients and cool. Mix in mayonnaise and mustard.

2 cups mayonnaise
From: wstewart at (Ward Stewart)
Date: Mon, 22 Feb 1999 04:46:16 GMT
Ramone wrote:
>Cold Potato Salad for 25 (about 3/4 cup each serving)

This is a genuinely DANGEROUS recipe and ALL ingredients MUST be maintained at a proper temperature if you wish not to slay multitudes. Packed out in the warm sunshine waiting for lunch-time is NOT safe! Lowering the Ph with lemon-juice will help but there is no substitute for adequate ice and refrigeration!
From: brawnybear at (Mr. Bill)
Date: Sun, 21 Feb 1999 12:58:01 GMT
If you have a Sam's Club near, check out their potato salad in the refrigerated case. It is the best potato salad you can buy and you can't make it any cheaper, if that is an issue. Probably you could get 10 servings out of one container.

If you want to make it from a recipe, here are a couple that I altered the yield on.

Title: Gringo Potato Salad
Categories: Salads
Yield: 150 servings

125 lg Potatoes
25 c Miracle Whip
25 ts Celery Salt
50 ts Sugar
6 1/4 c Carrots, grated
50 tb Vinegar
50 tb Oil
125 tb Mustard
75 Eggs, boiled & sliced
25 lg Onion, minced
Salt and Pepper, to taste

Peel and cut up the potatoes. Boil potatoes and eggs.

While the potatoes boil, mix the sugar into the vinegar, stirring to dissolve. Whisk in the oil, salt and pepper and mix gently. Mix together the Miracle Whip, celery salt, chopped carrots, onions and egg. When the potatoes have cooled, mix them with the dressing.

Comment: I have heard that mixing dressing with hot potatoes makes a better tasting salad.

Title: Potato Salad
Categories: Salads
Yield: 150 servings

50 lb Potatoes, cooked
50 Eggs, boiled
25 Green Pepper, diced
25 sm Onion, minced
12 1/2 c Salad Oil
8 1/3 c Wine Vinegar
6 1/4 ts Oregano
12 1/2 ts Dill Weed
6 1/4 ts Salt
Pepper, to taste

Peel and cube potatoes. Dice egg. Combine potatoes, eggs, green pepper and onion. Mix remaining ingredients in a small jar and shake well. Pour over potato mixture. Refrigerate several hours before serving.