Potato Salad For A Crowd Recipe
Summary
Ingredients
| Potatoes | 15 Pound | |
| Italian | 2 Cup (16 tbs) | |
| Salt | 1 1/2 Tablespoon | |
| Vinegar | 1/2 Cup (16 tbs) | |
| 12 hard-cooked eggs, chopped | ||
| Celery | 4 Cup (16 tbs), chopped | |
| Onion | 1 Large, chopped | |
| Mayonnaise | 2 Cup (16 tbs) | |
| Parsley | 3/4 Cup (16 tbs), chopped | |
Directions
Red or white potatoes are especially good for potato salad. Scrub, and then cook them with skins on until just tender. Cool slightly; remove skins. Cube or slice potatoes. Or use old potatoes from storage; pare, then cook until tender. Slice. Combine dressing, salt, and vinegar. Pour over warm potatoes. Mix gently, then let stand until cold. Add remaining ingredients; mix gently. Chill at least an hour (overnight is better), then serve.
Chef
