Instructions:

Mustard Potato Salad

30 pounds potatoes, diced
4 dozen hard boiled eggs, chopped
4 bunches celery, diced
2 quarts sweet pickle relish
6 onions, diced
2 quarts mayonnaise
2 (6 ounce) jars yellow mustard
1/2 cup salt
2 tablespoons white pepper
10 small jars pimento

Combine ingredients. Mix lightly. Chill overnight in refrigerator.

Serve as desired. Garnish with parsley.