Ingredients
15 pounds potatoes, peeled and cubed4 cups mayonnaise1 cup sweet pickle relish1/4 cup prepared mustard1 jar (4 ounces) diced pimientos, drained2 tablespoons salt1 tablespoon sugar2 teaspoons pepper6 celery ribs, chopped8 hard-boiled large eggs, chopped1 small onion, choppedPaprika and green pepper rings, optional
Preparation
Place potatoes in two stockpots and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
In a large bowl, combine the mayonnaise, relish, mustard, pimientos, salt, sugar and pepper. Divide the potatoes, celery, eggs and onion between two very large bowls; add mayonnaise mixture. Stir to combine.
Cover and refrigerate for at least 1 hour. Garnish with paprika and green pepper rings if desired.
