Big-Batch Potato Salad for a Crowd

1. 1

   Put the potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat to medium-low and simmer until tender, about 20 minutes. Drain and let the potatoes cool, then peel and dice them. Move them to a bowl, cover, and refrigerate for 8 hours to overnight.

2. 2

   While the potatoes cook, put the eggs in a saucepan and cover with water. Bring to a boil, then take off the heat and let the eggs sit in the hot water for 15 minutes. Take the eggs out of the hot water and cool them under cold running water. Peel and chop the eggs. Place them in a bowl, cover, and refrigerate for 8 hours to overnight, at the same time as the potatoes.

3. 3

   In a large mixing bowl or roasting pan, combine the potatoes, eggs, and green onions. Add mayonnaise, salt, mustard, and pepper, then gently toss to mix. Refrigerate until ready to serve.

• Calories 241.2 kcal Moderate
• Protein 4.66 g Low Source
• Carbs 12.18 g Moderate
• Total Fat 19.54 g High
• Saturated Fat 3.16 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 113.44 mg High
• Sodium 480.01 mg High
• Fiber 1.16 g Low Source
• Sugar 0.02 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 55.67 mg Low Source
• Iron 0.86 mg Low Source
• Potassium 262.74 mg Low Source
• Vitamin A 54.54 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.8 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Mustard
• Onions 🧅