5 quarts potatoes (about 10 lb.)
1 tbsp. salt
1 tbsp. paprika
2 tbsp. onion juice
1 cup French dressing
1/2 cup chopped pimentos
1/2 cup chopped green peppers
1/2 cup chopped parsley
6 eggs, hard boiled
4 cups diced celery
1 cup mayonnaise
1 cup salad dressing

Boil potatoes and peel while still warm. Cube enough potatoes to equal 5-quarts.

Combine salt, paprika, onion juice and French dressing. Mix with the potatoes and let stand in the refrigerator until cold. This can be done a day ahead.

Add pimentos, green peppers, parsley, eggs and celery. Combine mayonnaise and salad dressing and add to the potato salad, mixing lightly.

Serves 50.

Submitted by: Lou Allen