Cooking For A Crowd - Large Sized Salad Recipes
 "Maine" Potato Salad Recipe
Recipes for Quantity Cooking

 

"Maine" Potato Salad

10 lbs. Maine Potatoes
1 1/2 doz. eggs
1 1/2 cups celery, finely chopped
cup parsley, chopped
2 large peppers, finely chopped
3 bunches green onions, bottoms and of tops
1 1/2 tbsp. yellow mustard
1 1/2 tbsp. sugar
1/2 qt. mayonnaise
3 small jars chopped pimentos
1/2 qt. sweet relish
3 oz. salad olives, chopped
3/4 tbsp. paprika
1/2 tbsp. salt
1/2 tbsp. pepper
1/2 tbsp. garlic salt
3 oz. chopped "hot" pickled cauliflower

Wash potatoes, boil, then cool. Hard boil eggs, cool, peel, finely chop. Peel potatoes, cut into small pieces; add chopped eggs, seasonings. Mix well. Fold in mayonnaise, mustard. Add rest of ingredients, mixing well. Must be kept cold. Prepare early so seasonings have time to blend flavors.

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