This recipe is for 50 servings of 4 oz (1/2cup) from the book Food for
Fifty by Grace Severance Shugart, Mary K. Molt and Maxine Fay Wilson

Potato Salad (double this recipe for 100)

12 pounds potatoes,
pared, cooked and diced while still warm

1/2 cup salad oil
1/2 cup vinegar
1 T. lemon juice
2 T prepared mustard
3 oz. granulated sugar
1 T salt
few drops of tabassco sauce

Make a marinade of these ingredients, add to warm potatoes and mix gently
Refrigerate until cold.

12 hard boiled eggs, diced
1 lb diced celery
8 oz finely chopped onion
1/2 tsp. black pepper

Add eggs, celery, onion and pepper to marinated potatoes. Mix lightly

2 cups mayonaise
Add mayonaise. Mix carefully to blend. Chill at least one hour before
serving.

Notes:
1. 2 cups light french dressing can be substituted for the marinade
given in the recipe
2. Sour cream or yogurt may be substituted for 1/2 the mayonaise.
3. Potatoes may be cooked with skins on, then peeled
4. 4 oz chopped green pepper, pimento or pickle may be added.

Variation: Sour Cream Potato Salad
Reduce eggs to 8 and mayonaise to 1 cup. Add 2 cup cultured sour cream,
1 teas. celery seed ans 12 oz. peeled sliced cucumber.