This is another recipe from the wedding that I catered. I prefer my potato salad to be very creamy, with an almost chunky mashed potato feel. If you like yours to have a bit more substance, feel free to just cook your potatoes a little less. Just make sure that you cut all of the potatoes the same size, so that they will cook at the same time.
This is another one of my mom’s recipes (with the addition of bacon being my spin on it), and it’s a crowd pleaser for sure!
Potato Salad for a Crowd
25 lbs of potatoes, peeled and cubed
3 quarts Miracle Whip
1 jar sweet pickle relish (I used a smaller jar)
1 lb sliced bacon, chopped into small chunks
3 tablespoons yellow mustard
6 eggs, hard boiled and peeled
1/2 cup diced white onion
Start by adding your prepared potatoes to a large pot and covering them with water. Set on high heat and cover.
Cook your bacon in a skillet over medium heat until brown and crispy. Remove to a paper towel lined plate and let cool.
In a big bowl, add your miracle whip, mustard, relish, eggs, bacon, and onion. Stir to combine and set aside.
When your potatoes are fork tender, remove from heat and drain, running cold water over them until they are cooled.
Combine cooled potatoes and sauce mix. Refrigerate overnight for best results.