Jul 09 2026
Restaurants›Cornbread Newark›Potato Salad (catering 8-10 People) Recipe

Potato Salad (catering 8-10 People) Recipe

Inspired by Cornbread Newark
Time1h
Serves10

Make Potato Salad (catering 8-10 People) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Dressing

Method

Preparation of Ingredients

  1. 1

    Boil Potatoes

    Wash the potatoes thoroughly, then cut them into quarters (you can leave the skin on). Place them in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes until fork-tender. Drain and let cool.

  2. 2

    Chop Vegetables

    While the potatoes are cooling, chop the celery, red onion, and dill pickles into small pieces. Set aside.

  3. 3

    Prepare Hard-Boiled Eggs

    In a separate pot, place the eggs and cover with water. Bring to a boil, then cover and remove from heat, letting them sit for about 12 minutes. Once done, cool in cold water, peel and chop.

Mixing Salad

  1. 4

    Combine Ingredients

    In a large mixing bowl, combine the cooled, chopped potatoes, celery, red onion, dill pickles, and chopped hard-boiled eggs.

  2. 5

    Make Dressing

    In a separate bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, black pepper, and fresh dill (if using) until smooth.

  3. 6

    Mix Salad and Dressing

    Pour the dressing over the potato mixture and gently fold everything together until well combined. Be careful not to mash the potatoes.

Chilling and Serving

  1. 7

    Chill Salad

    Cover the potato salad with plastic wrap or a lid and refrigerate for at least 1 hour before serving to let the flavors meld.

  2. 8

    Serve

    Serve chilled in a large bowl or on a platter, garnished with additional dill if desired. Enjoy!

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