Potato Salad for a Crowd

Recipe View 1 hrs Place the cubed potatoes in a large pot and cover generously with cold, salted water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently until the potatoes are fork-tender, approximately 15-20 minutes. Drain the potatoes thoroughly and allow them to cool completely. (Approximately 30 minutes to 1 hour)

Recipe View 25 mins While the potatoes are cooking, gently place the eggs in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat. Cover the saucepan and let the eggs stand in the hot water for exactly 15 minutes. This ensures perfectly cooked yolks. After 15 minutes, drain the hot water and immediately run cold water over the eggs until they are cool enough to handle. Peel the eggs carefully and chop them into a medium dice.

Recipe View 10 mins In an extra-large mixing bowl or a clean roasting pan, gently combine the cooled, diced potatoes, chopped eggs, and finely chopped green onions. Add the mayonnaise, salt, mustard, and black pepper. Using a large spoon or spatula, gently toss all the ingredients together until they are evenly coated with the mayonnaise dressing. Be careful not to overmix, as this can make the potato salad mushy.

Recipe View 2 hrs Cover the potato salad tightly with plastic wrap or transfer it to an airtight container. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and develop. This also allows the salad to chill completely, making it even more refreshing. Before serving, give the potato salad a gentle stir and taste for seasoning. Add more salt and pepper, if needed, to adjust to your liking.