Potato Salad

Last week I had several back to back catering events. One of them was for 100 people. I was asked to make potato salad. Making potato salad makes me nervous! People are very particular about their potato salad and making it for 100 is tricky. I used 3 kinds of potatoes – red, purple and white. I did this so I did not have to peel them (all 16 pounds!). Fortunately, I had the foresight to boil the purple ones separately. They would have turned the entire dish a grayish / blueish tinge. I scaled the recipe down for you! This is a very simple and basic recipe, but it ended up being a big hit.

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Potato Salad

Serves 6

2 lbs small red potatoes, scrubbed
3 to 4 eggs, hard-cooked and diced
4 green onions, thinly sliced
3/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp salt
1/8 tsp pepper

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.

In a large bowl, combine the potatoes with eggs and green onions. In another bowl, combine the sour cream and mayonnaise. Add to the potatoes and stir gently to combine. Add salt and pepper to taste.

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