Category - Cooking For A Crowd

NEW ENGLAND POTATO SALAD

    New England Potato Salad

    10 pounds potatoes
    1 1/2 dozen eggs
    1 1/2 cups celery, finely chopped
    1/2 cup parsley, chopped
    2 large peppers, finely chopped
    3 bunches green onions, bottoms and 1/2 of tops
    1 1/2 tablespoons yellow mustard
    1 1/2 tablespoons granulated sugar
    1/2 quart mayonnaise
    3 small jars chopped pimentos
    1/2 quart sweet relish
    3 ounces salad olives, chopped
    3/4 tablespoons paprika
    1/2 tablespoon salt
    1/2 tablespoon pepper
    1/2 tablespoon garlic salt
    3 ounces chopped "hot" pickled cauliflower

    Wash potatoes, boil, then cool. Hard boil eggs, cool, peel, finely chop. Peel potatoes, cut into small 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.


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