Irene Kehler-Smith Potato Salad - cooking recipe

Ingredients

24 lb. potatoes
24 boiled eggs, chopped
3 c. chopped onions
3 c. chopped celery
3 c. pickle relish
3 Tbsp. mustard
2 qt. mayonnaise
3 tsp. salt
3 tsp. pepper
1/4 c. vinegar

Preparation

Bake or boil potatoes; cool in jackets.
Peel cooled potatoes and chop.
Add all other ingredients and add to potatoes.
Cover and refrigerate.
Serves 50.