EMIGRANT POTATO SALAD

 

  • Cooking Time: 30-45
  • Servings: 18
  • Preparation Time: 30-45

Backstory

Ingredients

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  • 18 medium-sized potatoes
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  • 3 medium-sized onions, diced
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  • 9 cups diced celery
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  • 3 medium cucumbers, diced
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  • 9 sweet green bell peppers, diced
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  • 9 pimentos, cut
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  • 1 doz. eggs, boiled hard, peeled
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  • 1 teaspoon celery salt
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  • 3 cups mayonnaise *

Directions

  • Wash and cook the potatoes without paring. Cool, peel, and slice (or cube). Blend all ingredients well, taking care they do not lose their identity. Refrigerate or keep on ice.

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