Classic Potato Salad For 50
|Potatoes||15 Pound, peeled and cubed|
|Mayonnaise||4 Cup (64 tbs)|
|Sweet pickle relish||1 Cup (16 tbs)|
|Prepared mustard||1⁄4 Cup (4 tbs)|
|Diced pimientos||4 Ounce, drained (1 Jar)|
|Celery ribs||6 , chopped|
|Hard cooked eggs||8 , chopped|
|Onion||1 Small, chopped|
|Green pepper rings||4|
Place the potatoes in two large kettles and cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
Drain and cool to room temperature.
In a large bowl, combine mayonnaise, relish, mustard, pimientos, salt, sugar and pepper.
Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture.
Stir to combine.
Cover and refrigerate for at least 1 hour.
Garnish with paprika and pepper rings if desired.