1 1/2 qts. mayonnaise or salad dressing
1/4 c. packed brown sugar
1 tbsp. sugar
1 1/2 tsp. vanilla extract
1/2 tsp. prepared mustard
1/2 c. milk
10 lbs. salad potatoes, cooked, peeled and cubed
1 dozen hard-cooked eggs, chopped
4 stalks celery, chopped
5 radishes, sliced
1 med. onion, chopped
1/3 c. chopped green pepper
Salt and pepper to taste
Leaf lettuce
Paprika
Chopped parsley

In a large mixing bowl, combine mayonnaise, sugars, vanilla and mustard. Stir in milk. Gently fold potatoes, eggs, celery, radishes, onion, green pepper, salt and pepper. Chill several hours or overnight. Serve in a bowl lined with lettuce leaves. Sprinkle paprika and parsley on top. Yields: 6 quarts.

Many people have told me this is the best potato salad they have ever eaten! This recipe really represents the Midwest to me, because when our summers begin, no outdoor get-together is complete unless it includes potato salad.