POTATO SALAD FOR 50
1 tablespoons salt
1 teaspoon pepper
15 pounds potatoes, cooked and diced
1 cup small chopped carrots
1/2 cup chopped dill pickles
1 and 1/2 cup chopped cucumbers, scoop out seeds and throw away.
6 cups diced celery and 3 cup chopped celery
3 cups, 50% each chopped green peppers and red bell peppers
1 and 1/2 dozen eggs, hard-cooked
1 and 1/2 quarts salad dressing
After boiling potatoes, put in refrigerator until cold. Add salt and pepper to cold potatoes; mix with prepared vegetables. Add chopped eggs and salad dressing.Toss lightly together. Add more salt and pepper to taste
This recipe allows 2/3 cup per serving.
Optional: 1 cup minced onions may also be added.
