Recipe for cooking new england potato salad

Super Salad Recipes :: Large Yield Salads

New England Potato Salad

10 lb. potatoes
1 1/2 dozen eggs
1 1/2 C. celery, chopped finely
1/2 C. parsley, chopped
2 lrg. peppers, chopped finely
3 bunches green onions, bottoms and 1/2 of tops
1 1/2 Tbsp. yellow mustard
1 1/2 Tbsp. sugar
1/2 qt. mayonnaise
3 sm. 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 sm. pieces; add chopped eggs, seasonings. Mix well. Fold in mayonnaise, mustard. Add remaining ingredients, mixing well. Must be kept cold. Prepare early so seasonings have time to blend flavors.