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Potato Salad
  • 200 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

This potato salad recipe is meant to serve 200 people.


40 lbs. russet potatoes
1 gallon real mayonnaise
4 cups sweet relish
8 jars bacon bits or 8 lbs. bacon, fried and crumbled
8 small cans corn niblets (Mexican style, if possible)
8 pints cooked macaroni
2 bunches celery, finely chopped
8 medium red onions, finely chopped
16 tablespoons Nonpareil capers
salt and pepper to taste
8 tablespoons parsley or dill, finely chopped
2 small jars pimentos (optional)
16 tablespoons mustard (optional)
1 dozen hard boiled eggs (optional)
salt and pepper to taste
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Wash potatoes and boil in their skins. When cooked, remove and cool. Peel the potatoes. Cut the cooked potatoes into cubes and place cubes in large container and allow to cool. Add remaining ingredients. Mix well but gently with hands, using rubber gloves. Finished salad should be creamy. Season to taste. Cover the potato salad and allow to sit overnight.

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