Family Style Potato Salad

Class of 1962

• 4 quarts diced cooked potatoes
• 3 cups sliced celery
• 8 hard cooked eggs, chopped
• 1-1/2 cups sliced radishes
• 1 cup sliced green onion
• 4-1/2 tsp salt
• 1/4 tsp pepper
• 2 cups mayonnaise
• 1 Tbsp prepared mustard
• Lettuce

Combine potatoes, celery, eggs, radishes, onions and seasonings. Add combined salad, mayonnaise and mustard; mix lightly. Chill. Serve in lettuce-lined bowl. Garnish with radish roses, if desired.

Yield: 24 servings

NOTE: Two pounds of potatoes will give you approximately 1 quart of cooked diced potatoes.