12 lbs. potatoes
1 tbsp. vinegar
2 lg. chopped onions
12 hard boiled eggs
1 pt. chopped sweet pickles
1 pt. mayonnaise
8 ribs of celery
1 sm. jar pimentos, chopped
1 tbsp. mustard
Salt and pepper to taste

This recipe serves up to 50 people. Makes approximately 3 gallons of potato salad. Mix: Vinegar, mayonnaise, mustard, salt and pepper and pimento. Cook and peel potatoes, then cool. Mix all ingredients together. Chill about 4 to 6 hours and sprinkle paprika on top when serving.