YWCA Potato Salad - 50 servings
9 pounds (or 6 quarts) cubed boiled potatoes
12 hard boiled eggs, sliced or chopped
2 quarts chopped celery
1/2 cup minced green onions
1/2 cup chopped sweet pickle relish
2 tbsp chopped fresh parsley
1/4 cup chopped green (bell) pepper
2 tbsp salt or to taste
2 tbsp sugar
2 quarts salad dressing (mayonnaise)
1 pint sour cream
2 tbsp prepared yellow mustard
Combine all ingredients and allow flavors to blend at
least 1 hour before serving.
50 servings
YWCA Potato Salad - 8 servings
1 1/2 pounds (1 quart) cubed boiled potatoes
2 hard boiled eggs, sliced or chopped
1 1/3 cups chopped celery
4 tsp minced green onions
4 tsp chopped sweet pickle relish
1 tsp chopped fresh parsley
2 tsp chopped green (bell) pepper
1 tsp salt or to taste
1 tsp sugar
1 1/3 cups salad dressing (mayonnaise)
1/3 cup sour cream
1 tsp prepared yellow mustard
Combine all ingredients and allow flavors to blend at
least 1 hour before serving.
8 servings
Source: YMCA, Lewiston, ID; Lewiston Morning Tribune newspaper,
July 28, 1966