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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
  • Total Time
    Prep: 2 hours Cook: 30 min.
  • Makes
    100 servings (1 cup each)


  • 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.
Nutrition Facts
1 cup: 408 calories, 19g fat (7g saturated fat), 21mg cholesterol, 1483mg sodium, 54g carbohydrate (15g sugars, 4g fiber), 7g protein.

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