Leonard’s Potato Salad for a Crowd

Leonard Heidelberger has often been referred to as the “Potato Salad King” of Villard, a small Minnesota town in the Diocese of St. Cloud. The potato salad recipe he created about 25 years ago is well known in that area and, over the years, he frequently made it for graduations, picnics and family reunions.

Years ago Leonard worked at the Westport House, a now-closed supper club in Westport, Minn. He queried Clarice Kirckof, one of the restaurant owners, for her tips on making potato salad. Then through trial and error, he came up with this unique recipe. CJK

Leonard’s Potato Salad for a Crowd

(Leonard Heidelberger)

Salad

5 lbs. red potatoes, boiled and cooled

12-15 eggs, hard-boiled and cooled

2 tbsp. onion, finely chopped

4 or 5 green onion tops, finely sliced

2 cups celery, finely chopped

Dressing

3/4 qt. Kraft Mayonnaise

3/4 qt. Kraft Miracle Whip

1 tbsp. yellow mustard

Salt, to taste

Pepper, to taste

Garlic salt, to taste

Paprika, for color

Peel and cut up the cold potatoes. Peel and dice the cold eggs. Mix potatoes, eggs, onions and celery together.

In a separate bowl, stir all dressing ingredients together and mix with the salad ingredients. When the potato salad seems almost perfect, add a little more mayonnaise and Miracle Whip.

Sprinkle paprika over the finished salad.

Yield: 36 to 50 servings

A note from Leonard: I was always told that potato salad had to be made with red potatoes and so that’s what I have used all these years. Recently I made the discovery that using russet potatoes worked out just as well. Family members and neighbors continue to request my potato salad when we get together. Nowadays, I make smaller batches for these gatherings.

A note from Carol: Leonard deserves the title of  “king” in more than the potato salad realm — he’s a true servant of the people in his area. 

For years he was a volunteer tutor with adult learners — helping students earn their GED or pass driving permit tests. For more than 20 years he taught religion classes at St. Bartholomew Parish in Villard and has acted as church secretary for about 18 years. Leonard also volunteers with the parish groups that put on suppers throughout the summer — helping to plan the menus, ordering groceries and phoning volunteers. And, he coordinates volunteers for parish funeral lunches.

P.S. Tomorrow’s posting will feature Leonard’s Potato Salad recipe for a smaller gathering.