Evening Edge
What’s For Dinner?
DEL.ICIO.US
Potato Salad and Deviled Eggs for a Crowd
Rate this recipe: (average rating = 4.00 with 2 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: American
What Can I Bring?
Perfect for: Cookouts, picnics, potlucks.
Make and take: Assemble, cover and store in refrigerator; serve chilled.
Made famous by: Debby Anderson of Stockbridge, who has been topping her potato salad with a ring of deviled eggs for years. "I came up with the idea of doing it this way because it seems that people have strong feelings about eggs. I personally don't like them, but many do, so people can either take them or not, " she said. "As for the horseradish, we all love it, so that was a bit of an experiment that turned out well."
If your crowd is somewhat smaller than an army, you can easily cut this recipe in half.
Hands on time: 30 minutes Total time: 1 hour and 15 minutes Serves: 24
Ingredients:
-
For the potato salad:
1 (10-pound bag) potatoes, peeled
1 pound bacon
1 cup Miracle Whip
1 cup mayonnaise
3 tablespoons sweet pickle relish
3 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon black pepper
1 to 2 tablespoons milk
2 bunches green onions, chopped
3 ribs celery, chopped
For the deviled eggs:
12 eggs
3 tablespoons mayonnaise
3 tablespoons Miracle Whip
1 tablespoon yellow mustard
1 tablespoon sweet pickle relish
1 teaspoon prepared horseradish
Salt and pepper to taste
Paprika
Instructions:
To make the potato salad: In a large pot, boil the potatoes until fork tender. Rinse with cold water. When they are cool enough to handle, cut them into 1/2-inch cubes.
Meanwhile, cook the bacon in a skillet until crisp. Drain on paper towels and crumble.
In a large bowl, stir together the Miracle Whip, mayonnaise, pickle relish, horseradish, salt and pepper. Add a little milk to get a creamy consistency. Add the potatoes, bacon, green onions and celery and stir until coated in the dressing. Season to taste with salt and pepper. Cover and chill.
Meanwhile, to make the deviled eggs: Place the eggs in a saucepan. Cover with cold water. Bring to a boil, then cover and remove from the heat. Leave for 25 minutes. Drain the water and fill pan with cold water and ice cubes to get the eggs cold quickly. Peel the eggs and slice in half lengthwise. Put the yolks in a small bowl and chop them with a fork. Stir in the mayonnaise, Miracle Whip, mustard, pickle relish and horseradish. (If the mixture is too stiff or dry, add a little more mayonnaise or Miracle Whip.) Season to taste with salt and pepper.
Fill each egg white half with the yolk mixture and sprinkle with paprika. Arrange the eggs atop the potato salad, circling the edge and placing two or three in the center.
Meanwhile, cook the bacon in a skillet until crisp. Drain on paper towels and crumble.
In a large bowl, stir together the Miracle Whip, mayonnaise, pickle relish, horseradish, salt and pepper. Add a little milk to get a creamy consistency. Add the potatoes, bacon, green onions and celery and stir until coated in the dressing. Season to taste with salt and pepper. Cover and chill.
Meanwhile, to make the deviled eggs: Place the eggs in a saucepan. Cover with cold water. Bring to a boil, then cover and remove from the heat. Leave for 25 minutes. Drain the water and fill pan with cold water and ice cubes to get the eggs cold quickly. Peel the eggs and slice in half lengthwise. Put the yolks in a small bowl and chop them with a fork. Stir in the mayonnaise, Miracle Whip, mustard, pickle relish and horseradish. (If the mixture is too stiff or dry, add a little more mayonnaise or Miracle Whip.) Season to taste with salt and pepper.
Fill each egg white half with the yolk mixture and sprinkle with paprika. Arrange the eggs atop the potato salad, circling the edge and placing two or three in the center.
Notes:
> Tip: Cook the eggs (in a separate pot) at the same time you boil the potatoes. Both can be made a day in advance and stored in the refrigerator.
Nutrition:
Per serving: 365 calories (percent of calories from fat, 41), 13 grams protein, 38 grams carbohydrates, 3 grams fiber, 19 grams fat (5 grams saturated), 113 milligrams cholesterol, 653 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:American
Recipes in the same category:What can I bring?