Print Options

Back to Hot Potato Salad for 100 >

Include these items:

Select reviews >

Taste of Home Logo

Hot Potato Salad for 100

 Hot Potato Salad for 100
When I was in the service, I decided to learn all I could about cooking from the cooks in the galley. It was quite an adventure. I still use those skills today, particulary when cooking for a large group.—Jene Cain, Northridge, California
100 ServingsPrep: 2 hours Cook: 30 min.


  • 7 pounds bacon, chopped
  • 5 cups all-purpose flour
  • 14 cups white vinegar
  • 14 cups water
  • 6 cups sugar
  • 1 cup salt
  • 4 teaspoons pepper
  • 14 cups chopped onions (about 4-1/2 pounds)
  • 6 cups chopped dill pickles
  • 7 gallons hot cooked sliced peeled potatoes (about 45 pounds)


  • In several large skillets, fry bacon until crisp; remove to paper
  • towels to drain. Add flour to drippings; cook and stir until bubbly.
  • In a large kettle, combine the vinegar, water and sugar; bring to a
  • boil. Gradually whisk in flour mixture; cook and stir for 2 minutes
  • or until thickened. Stir in the salt, pepper, onion and pickles.
  • Place hot potatoes in serving pans. Divide sauce among pans and stir
  • to coat. Sprinkle with bacon. Yield: 100 servings (1 cup each).
Nutritional Facts: 1 cup equals 408 calories, 19 g fat (7 g saturated fat), 21 mg cholesterol, 1,483 mg sodium, 54 g carbohydrate, 4 g fiber, 7 g protein.