Potato Salad for 100

Ingredients

• 2 tablespoons salt
• 2 teaspoons pepper
• 30 pounds potatoes, cooked and diced
• 2 cups small chopped carrots
• 1 cup chopped dill pickles
• 3 cups chopped cucumbers (scoop out seeds and throw away)
• 6 cups chopped celery
• 3 cups chopped green peppers
• 3 cups chopped red bell peppers
• 2 cups minced onions (optional)
• 3 dozen eggs, hard-boiled
• 3 quarts salad dressing

Directions

1)  After boiling potatoes, put in refrigerator until cold.
2)  Add salt and pepper to cold potatoes; mix with prepared vegetables.
3)  Add chopped eggs and salad dressing.
4)  Toss lightly together.
5)  Add more salt and pepper to taste.

This recipe allows 2/3 cup per serving.



© 2006 The Table