Recipe courtesy of HoBo's BBQ

Potato Salad

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  • Level: Advanced
  • Total: 50 min
  • Active: 35 min
  • Yield: 124 quarts potato salad
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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


  1. 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.)
  2. 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.
  3. 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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