Recipe: YWCA Potato Salad - recipes for 50 and 8 servings (1960's)

YWCA POTATO SALAD
Makes 50 servings

9 pounds (or 6 quarts) cubed boiled potatoes
12 hard boiled eggs, sliced or chopped
2 quarts chopped celery
1/2 cup minced green onions
1/2 cup chopped sweet pickle relish
2 tbsp chopped fresh parsley
1/4 cup chopped green (bell) pepper
2 tbsp salt or to taste
2 tbsp sugar
2 quarts salad dressing (mayonnaise)
1 pint sour cream
2 tbsp prepared yellow mustard

Combine all ingredients and allow flavors to blend at least 1 hour before serving.

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YWCA POTATO SALAD
Makes 8 servings

1 1/2 pounds (1 quart) cubed boiled potatoes
2 hard boiled eggs, sliced or chopped
1 1/3 cups chopped celery
4 tsp minced green onions
4 tsp chopped sweet pickle relish
1 tsp chopped fresh parsley
2 tsp chopped green (bell) pepper
1 tsp salt or to taste
1 tsp sugar
1 1/3 cups salad dressing (mayonnaise)
1/3 cup sour cream
1 tsp prepared yellow mustard

Combine all ingredients and allow flavors to blend at least 1 hour before serving.

Source: YMCA, Lewiston, ID; Lewiston Morning Tribune newspaper, July 28, 1966