. 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. data-pin-do=)
Red, White & Blue Potato Salad
June 30, 2015
I catered an event 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.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
Directions
1Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Use a separate saucepan for the blue potatoes. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off the water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.
2In 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.
Adam J. Holland
July 3, 2015
I like this for a crowd (or for just me). And the recipe looks modular (for lack of a better word). Very nice.