15 pounds potatoes
15 eggs
1 small stalk celery
1 green pepper
3/4 c. sugar
1/4 c. salt
3/4 tsp dry mustard
1 1/2 quart water
2 quarts salad dressing
1 c. milk
1 1/2 c onion
2 tbsp flour

Cook potatoes and eggs.

Combine, then add celery, pepper and onions to potatoes and eggs. Cook together sugar, salt, dry mustard, water and flour until thickened. Cool. Add to salad dressing and add 1 c. evaporated milk. Pour over potatoes.