Title: Potato Salad (Serves 25 People)
Categories: Salad Potato Special
Yield: 25 Servings

3	qt	Cooked and diced potatoes
2	c	Diced celery
1/2	c	Diced pimento
1/2	c	Diced white onion
3	tb	Chopped parsley
6		Hard boiled eggs
3	ts	Salt
	ds	Pepper
1	c	Cream
3	c	Boiled salad dressing
2		Heads lettuce

Cook potatoes in their jackets and allow them to cool. Peel and dice potatoes, add celery, pimento, onion, parsley, 3 of the eggs (diced), salt, pepper, cream and salad dressing tomix. Serve in a lettuce lined bowl. Garnish with remaining eggs, also slices of stuffed olives. Sprinkle with paprika for color. Marguerite V. Mahoney

St. John Woman's Guild Cookbook, Cambridge, MA, c 1957

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