Recipe: Potato Salad (serves 50)

POTATO SALAD

10 pounds Maine (white) potatoes
1 1/2 dozen eggs
1 1/2 cups celery, finely chopped
1/2 cup parsley, chopped
2 large peppers, finely chopped
3 bunches green onions, bottoms and 1/2 of tops
1 1/2 tablespoons yellow mustard
1 1/2 tablespoons sugar
1/2 quart mayonnaise
3 small jars chopped pimentos
1/2 quart sweet relish
3 ounces salad olives, chopped
3/4 tablespoon paprika
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 tablespoon garlic salt
3 ounces chopped "hot" pickled cauliflower

Wash potatoes, boil, then cool.

Hard boil eggs, cool, peel, finely chop.

Peel potatoes, cut into small pieces; add chopped eggs, seasonings. Mix well.

Fold in mayonnaise, mustard.

Add remaining ingredients, mixing well.

Must be kept cold. Prepare early so seasonings have time to blend flavors.

Servings: 50
Adapted from source: Maine Potato Board