A Variety of Potato Salads (4)

         
     You will notice that the amounts of potatoes varies in these salads, although they
    are all supposed to feed 100 people.  If you are only serving a burger and
    potato salad, go with the larger amount, if the salad is part of a big buffet you can
    go with one of the smaller amounts, depending on the age of the group etc.
     ---
    POTATO  SALAD  #1
     
     30 lbs. potatoes
    4 c. chopped onions
    7 1/2 c. chopped celery
    30 hard boiled eggs
    DRESSING:
    6 tbsp. salt or to taste
    2 tbsp. pepper
    2 qts. mayonnaise
    2 qts. Miracle Whip
      Cook potatoes until tender.  Cool.  Peel and cut up.  Add onions, celery, and eggs.  Mix dressing ingredients together and stir into potato mixture. Refrigerate overnight to let flavors blend.
     ---
    POTATO  SALAD #2
     
     
     50 lb. potatoes
    1 gallon salad dressing
    3 bunches celery
    4 bell peppers
    6 onions
    2 doz. eggs
    1 c. sugar
    2 c. mustard
    Salt
    Pepper
    1 gallon sweet pickles (cubed)
      Peel, dice and cook potatoes until just tender.  Drain and cool.  Boil eggs, peel and dice.  Combine potatoes, eggs and salad dressing.  Dice celery, bell peppers and onions.  Add to potatoes, eggs and salad dressing.  Add 1 gallon pickles, mustard and sugar.  Season with salt and pepper to taste. Mix well.
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     POTATO  SALAD  #3
      20 lbs. potatoes, cooked and diced
    2 lg. onions, diced
    4 c. chopped pickles or pickle relish
    3 c. pickle juice or milk, vinegar,
       and sugar to make the right
       consistency
    3 dozen eggs, cooked and chopped
    4-5 c. diced celery
    3 qts. Miracle Whip
    3 tbsp. prepared mustard
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    POTATO  SALAD  #4
     
     30 lb. potatoes, dice
    4 dozen hard boiled eggs, chopped
    4 bunches celery, diced
    2 qt. sweet pickle relish
    6 onions, diced
    2 qt. mayonnaise
    2 (6 oz.) jars yellow mustard
    1/2 c. salt
    2 tbsp. white pepper
    10 sm. cans or jar of pimento
      Combine ingredients.  Mix lightly.  Chill overnight in refrigerator.
    Serve as you desire.  Garnish with parsley.
     
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