Ingredients

The following ingredients have 25 Servings
  • 5 pounds of potatoes (peeled and cut into 3/4" cubes)
  • apple cider vinegar
  • 1 cup celery (diced small)
  • 1 cup onion (diced small)
  • 2 cups mayonnaise
  • 1/4 cup yellow mustard
  • 1/2 cup sweet relish
  • 1 - 2 tablespoons celery seed
  • salt and pepper to taste
  • apple cider vinegar ((to prevent browning))

Instruction

  • Prep the celery and onion first. This can be done ahead of time for a very large batch and stored in the fridge until needed.
  • Fill your largest pot about halfway with water and bring to a boil. Plan to cook the potatoes in batches. If you scoop the potatoes out using a slotted spoon, you can re-use the water for a second batch.
  • Add a couple tablespoons of salt to the water, then add the potatoes. They are finished when a fork easily penetrates the potato. It's better to slightly undercook than overcook. Start checking around 12 minutes of cook time.
  • Remove the cooked potatoes to your largest mixing bowl and toss gently with a generous splash of apple cider vinegar.
  • Spread the potatoes out on a couple baking trays and allow them to cool to room temperature.
  • While the potatoes are cooling, mix up the remaining ingredients to make the dressing. (If not serving right away, reserve about a third of the dressing to add to the potato salad right before serving as the potatoes will soak it up as they sit).
  • When it's time to mix up the potato salad, work in batches and use your hands to gently mix the potatoes into the dressing.
  • Transfer to containers for transport to your party.