Apple and potato salad for 150 pax

Teens hate greens. Most of them do. So, I decided to make a salad out of apples and potatoes. When I dished them out, some were rather cautious about taking salads. But when I told them these are potatoes and apples, they immediately grab their share.


The tricky part about making salad is to make sure the things are really cold and remains cold until serving time because mayonnaise turns bad easily.

I used the recipe given by one of my readers and it was rather easy to manage except that I forget that it is a chore to peel 20 apples and making sure they remain fresh and not turn an ugly brown mess. I also did not anticipate how long 3 kilograms of potatoes take to cook. After that, I was in a dilemma on how to mix my salad because the portions were huge. Really, really huge.

Lucky I have two baking trays that fit into my oven. I had to get down to mix them with my palms, after washing umpteen times to make sure they are bacterias free.

So, here are what I used for a huge portion of salads :

10 green granny smith apples – peel, cubed and bathed in salt water, then store in fridge

10 red fuji apples – method same as above

3 kilograms of USA potatoes (because they are floury) – washed clean, boiled and then, peeled and cubes – store in fridge too

1 large tub of raisins

3 cans of Green giant sweet corn – drained


I used an industrial size Heinz mayonnaise. This is the type supplied to hotels and restaurants and I think it is about 1 kilogram or even more.

I flavoured the mayo with some salt, sugar, pepper, Worcestershire sauce, red wine vinegar and fresh dill.

After mixing all of the above together, I stored the salad in thick, stainless pot in the freezer for about 20 minutes. I brought the pots and casseroles of salad to church and they remain cold even after an hour wait (due to our mass).

For colours, I added the dill and some green and red peppers. Only add these at serving time because peppers tend to spoil fast.


Pasta and salad are good combinations. If you like you can add boiled pastas to the salad as well.

Someone asked me about the brand of pasta sauce I bought. The can is in the second picture. It is another ‘industrial size’ can. They have sauces for pizza, pasta and other dishes, all in different flavours.

To get to Lucky Frozen Foods, you can access it through the road just before PSDC in Bayan Baru, go straight and I think the road is the third on your right. It is a godown, very much like a factory. But they do cater to walk in clients. However, their foods are sold in bulk in kilograms and huge quantities. I am giving them free publicity but I do recommend them if you are cooking in bulk because the food qualities/brands are hotel standard but still very cheap compared to hypermarkets.

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

4 thoughts on “Apple and potato salad for 150 pax


    (June 15, 2009 - 12:04 pm)

    Nice recipe.

    My aunties ask me how I make nice potato salads. How can I tell them that it is not about simply boiling potatoes, chopping apples and tossing in mayonaise, kan?

    I do my potato salad with love and affection think good thoughts.

    Potatoes. Peel and leave some (20%) skin on. Prick using fork at the top, bottom, left and right. Boil in salted, lemon zest and lemon juice. This gets rid of the muak.

    Core, skin and chop granny smith apples and toss in lemon juice to prevent browning.

    Use good mayonaise. A lot of it.

    Finely chop shallots, one garlic and green spring onion.

    Season with sea salt, fresh cracked pepper, (MSG :-)) I’m not telling about that…)

    Serve on a bed of Finely julliened (use a Thai Scraper the ones they use for papaya salad) Carrot, Cucumber and Chilli marinated in sugar, rock salt and good vinegar (squeeze as much water out before assembling).

    Then i get comment: your recipe is so busy, do you have a simpler way? sigh… (did I mention the MSG?)


    (June 15, 2009 - 12:43 pm)

    rizlan – I like potato salads with onions, not shallots lah, tak pedas ke? MSG spokesperson kah?


    (June 16, 2009 - 5:45 pm)

    Lilian, maybe my tongue is a bit Indian. Maybe I feel guilty about using the MSG- subconsciously… but may u need to psycho analyse this.. hahaha


    (June 16, 2009 - 6:31 pm)

    rizlan – I grew up with chop, chop, chop, chop ajinomoto….and it was one of the ingredients in my mother’s charcoal and firewoods kitchen. So, I pun got a packet hidden somewhere now…Hahaha.

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