Potato Salad For 25

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  • 25 medium potatoes, cooked, chilled, pared and sliced
  • 3 1/2 s celery, thinly sliced
  • 1 1/2 s Bermuda onion, finely chopped
  • 1 cup sweet pickles, chopped
  • 6 hard-cooked eggs, chopped
  • 4 cups salad dressing
  • 1 cup French dressing
  • 1/4 parsley, chopped
  • 2 tablespoons salt
  • leaf lettuce
  • cherry tomatoes, optional


Combine first 5 ingredients in large mixing bowl; toss lightly. Add remaining ingredients except lettuce and tomatoes; mix carefully. Cover; refrigerate until serving time. Serve in lettuce lined bowl. Garnish with cherry tomatoes, if desired.

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