10 lbs. potatoes, washed, unpeeled, and diced into 1/2 inch cubes
2 dozen hard boiled eggs, chopped
2 bunches green onions, whites and green parts, sliced thin
3 bell peppers, seeded and chopped
2 bunches celery, trimmed, washed, and chopped
2 lg. onions, chopped

DRESSING:

2 c. red wine vinegar
2 qts. mayonnaise
2 (16 oz.) tubs sour cream
1 (12 oz.) jar Creole mustard or other mild grainy mustard
1 c. yellow mustard
1/4 c. sugar
1/4 c. salt
2 tbsp. cayenne pepper
2 tbsp. paprika plus additional for garnish
White pepper to taste
1 to 2 c. cream, lightly whipped, as needed

Combine the vegetables in the largest vessel you have or divide among a number of smaller containers.

Mix together the dressing ingredients, except the cream, and using hands (this takes some strength), mix the potato salad until evenly blended. Adjust seasonings, then lightly fold in whipped cream. Pack mixture into a large tub. Let stand 2 days for better flavor. At serving, garnish with paprika and parsley sprigs. Serves 80.