Potato Salad
10 pounds potatoes
1½ dozen eggs
1½ cups celery, finely chopped
½ cup parsley, chopped
2 large peppers, finely chopped
3 bunches green onions, bottoms and 1/2 of tops
1½ tablespoons yellow mustard
1½ tablespoons sugar
½ quart mayonnaise
3 small jars chopped pimentos
½ quart sweet relish
3 ounces salad olives, chopped
¾ tablespoon paprika
½ tablespoon salt
½ tablespoon pepper
½ tablespoon garlic salt
3 ounces 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.