Big-Batch Bacon and Potato Salad

Yield | 25 servings |

  • 15 lbs small red potatoes, 2-inch in diameter
  • 7 lbs bacon
  • 6 ribs celery
  • 2 Vidalia onions
  • 2 cups mayonnaise
  • ½ cup buttermilk
  • 2 cups sour cream
  • salt and freshly ground black pepper to taste

| Preparation | Wash potatoes. Place in two or three large pots and cover with cold water. Bring water to a low boil, then turn heat to medium low and simmer for 20 to 30 minutes until the potatoes are just soft.

Drain hot water. Allow potatoes to cool, then peel off skins. Cut into quarters when cooled.

While potatoes cook, fry bacon crisp and drain on towels. Break into a large crumbles. Set aside, covered, in refrigerator.

Wash and trim celery. Cut stalks down middle, then chop into ½-inch pieces.

Peel, then cut onions in a fine dice.

Mix mayonnaise, buttermilk and sour cream together in a medium mixing bowl.

Divide potatoes into two large disposable aluminum pans. Add half the celery and onion to each pan and toss to mix. Use a large wooden spoon or gloved hands to toss.

Divide dressing between two pans and toss to coat. If potatoes need more dressing, mix a half-batch, then divide, add and mix again.

Divide bacon. Scatter across the top of the pans. Gently fold into potato salad. Cover and refrigerate until serving time.