New England Potato Salad 10 pounds potatoes 1 1/2 dozen eggs 1 1/2 cups celery, finely chopped 1/2 cup parsley, chopped 2 large peppers, finely chopped 3 bunches green onions, bottoms and 1/2 of tops 1 1/2 tablespoons yellow mustard 1 1/2 tablespoons granulated sugar 1/2 quart mayonnaise 3 small jars chopped pimentos 1/2 quart sweet relish 3 ounces salad olives, chopped 3/4 tablespoons paprika 1/2 tablespoon salt 1/2 tablespoon pepper 1/2 tablespoon garlic salt 3 ounces chopped "hot" pickled cauliflower Wash potatoes, boil, then cool. Hard boil eggs, cool, peel, finely chop. Peel potatoes, cut into small pieces; add chopped eggs, seasonings. Mix well. Fold in mayonnaise, mustard. Add remaining ingredients, mixing well. Must be kept cold. Prepare early so seasonings have time to blend flavors.