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Recipe courtesy of HoBo's BBQ
Potato Salad
- Level: Advanced
- Total: 50 min
- Active: 35 min
- Yield: 124 quarts potato salad
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- Level: Advanced
- Total: 50 min
- Active: 35 min
- Yield: 124 quarts potato salad
Ingredients
Potato Salad Dressing:
8 cups mayonnaise
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery salt
1 tablespoon chopped fresh parsley
Potato Salad:
24 pounds red potatoes, peeled and cut into 1/4-inch cubes
2 cups diced red bell pepper (1/4-inch dice)
1 cup loosely packed cilantro leaves, no stems, cut into quarters
1 cup roasted garlic, minced
1/2 cup finely chopped jalapenos
2 tablespoons coarsely ground black pepper
1 tablespoon kosher salt
Directions
- For the potato salad dressing: Put the mayonnaise, vinegar and mustard in a stand mixer; mix on low speed. Add the black pepper, garlic powder, onion powder, celery salt and parsley; mix until well blended, scraping the bowl occasionally. (Makes 2 quarts.)
- For the potato salad: Put the potatoes in a large pot of heavily salted water. Cover and bring to a boil. When the water reaches a boil, the potatoes are done cooking. Strain the potatoes and plunge them into an ice bath for 3 minutes.
- In a large bowl, combine the bell peppers, cilantro, roasted garlic, jalapenos, black pepper, salt and the cooled potatoes. Add 5 cups of the dressing and mix well.
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