Mustard Potato Salad |
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30 pounds potatoes, diced
4 dozen hard boiled eggs, chopped
4 bunches celery, diced
2 quarts sweet pickle relish
6 onions, diced
2 quarts mayonnaise
2 (6 ounce) jars yellow mustard
1/2 cup salt
2 tablespoons white pepper
10 small jars pimento
Combine ingredients. Mix lightly. Chill overnight in refrigerator.
Serve as desired. Garnish with parsley.