Catering to Large Groups

Potato Salad Ingredients:
1 tablespoon salt
1 teaspoon pepper
15 lbs potatoes, cooked and diced
1 cup small diced carrots
1 cup chopped dill pickles
2 cups diced cucumbers, before dicing scoop out seeds and pulp and throw them away
6 cups diced celery and 3 cup chopped celery
3 cups, 50% each chopped green peppers and red bell peppers
1-1/2 dozen eggs, hard-cooked
1-1/2 quarts salad dressing                                                  
Potato Salad Instructions:
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 onion may also be added.

Serves 50, double this recipe for 100​