Potato Salad - cooking recipe

Ingredients

35 lb. potatoes
34 to 36 eggs
2 qt. onions, chopped
4 qt. celery, chopped
1 c. vinegar
salt to taste
1 1/2 c. mustard
2 3/4 c. bell peppers, chopped
4 c. chopped pickles
1 qt. mayonnaise
1 Tbsp. black pepper or to taste
1/2 to 3/4 c. sugar
1 red onion, chopped
1 (8 oz.) jar pimentos

Preparation

Cook potatoes, peel and dice.
Boil eggs and peel; chop.
Chop all other ingredients.
Mix all together.
Delicious served hot. (This recipe may also be refrigerated.)