Potato Salad

15 lbs. potatoes

1/2 head celery, chopped

3  large onions, chopped

4 green peppers chopped

2 dozen hard boiled eggs, chopped

1 bunch parsley chopped

4 C. chopped bread and butter pickles, chopped (optional)

4 large cucumbers, chopped (optional)

Cook potatoes until fork tender in boiling water. Drain and cool. Peel and cut into pieces. Add remaining salad ingredients and blend well. Pour dressing over. Stir to blend, being careful not to break up the potatoes too much. Cover and refrigerate before serving.

Dressing:

about 1 1/2 qts. mayonnaise

1 - 1  1/2 C. yellow mustard

4 t. paprika

6 T. pickle juice

salt and pepper

Combine dressing ingredients in a mixing bowl. Blend well.

Serves 50.