I tripled Patricia’s recipe to fill this big-ass container for my mom’s birthday party. Friend, Chef Patricia Rose, blogger at Fresh Food In A Flash served this dish at her OWN birthday and it was exactly what I needed for the Mom Gig. I’m thinking it was the TANG that caught my attention. Slurp.
You’re reading this post because you need a LOT of potato salad, right? Our little idea of suggesting my mom invite a handful of her friends to a Wisconsin-style Beer-Basted Brat party (my dad’s recipe is here) turned into a crowd of 45+.
“No act of kindness goes unpunished;” now I was on the hook for a massive portion of potato salad. This tub was half of my day’s cooking; I also made a German Potato Salad.
Let me share Patricia’s original size, then if you need more, the beauty of potato salad is it works to just multiply all the ingredients. She hasn’t yet posted this on her own blog, but here is the cooking class she teaches, which featured the potato salad.
To “feed a crowd,” multiply each ingredient by 3. That gives you enough for at least 24 people, more than six pounds of salad. And, I actually didn’t add the bacon because my other potato salad for the birthday was German, which is loaded with bacon.
The TANG is from the Greek yogurt and lemon juice. Just enough, TANG YOU VERY MUCH.
Patricia Rose’s Bacon & Potato Salad – Serves 6
- 2 pounds small new red potatoes
- 3 large eggs, hard-boiled, peeled and sliced into wedges
- 5 slices bacon, cooked and chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tablespoon lemon juice
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- Fresh-cracked pepper to taste
- 3 Tablespoons flat leaf parsley, chopped
- 2 Tablespoons fresh dill, chopped + dill sprigs for garnish (or in this case, I used parsley)
- 2 stalks celery ribs, diced
- 1/4 cup chopped pickles
Place the potatoes in a large pot, fill with water and bring to a boil. Reduce heat to a simmer and cook 10 to 12 minutes, or just until tender. Drain and set aside to cool.
In a small bowl, combine mayonnaise, Greek yogurt, lemon juice, paprika, salt and pepper.
Cut cooled potatoes into 1-inch pieces. Add to large bowl with pickles, parsley, celery, bacon and dill. Dress with mayonnaise mixture and taste, season a bit more with salt and pepper if desired. Place in presentation bowl. Garnish with egg wedges, parsley and sprinkle with paprika.
Serve immediately at room temperature, or refrigerate until serving.