Recipe: School Cafeteria Shrimp or Tuna Potato Salad (quantity recipe, 1960's - 70's)

SHRIMP OR TUNA POTATO SALAD
(makes 100 servings, used in public schools in the late 1960s)

Cooked, peeled and cleaned shrimp (fresh or frozen): 6 lbs 4 oz (or use 17 cans (6 1/2 oz or 7 oz each) drained tuna in place of shrimp. Serving is same as for basic recipe.)
Cooked Potatoes, diced: 2 1/4 gallons (13 lb 8 oz)
Hard-cooked eggs, chopped: 42 large
Celery, chopped: 3 1/4 quarts (3 lb 8 oz)
Onions, chopped: 2 cups (12 oz)
Sweet pickle relish: 2 cups (1 lb 1 oz)
Cheese, grated: 1 quart (1 lb)
Mayonnaise: 1 3/4 quarts (3 lb 8 oz)
Salt: to taste (1 tbsp)

Procedures:
Thaw shrimp if frozen, coarsely chop shrimp. (Or drain tuna and break into large pieces)
Combine all ingredients except salt. Add salt to taste.
Chill for at least an hour to blend flavors.
Serve with No. 6 scoop (2/3 cup) on salad greens

Source: School Lunches, Salad, E-17