Instructions
5 pounds potatoes, peeled, diced and cooked
9 eggs, hardboiled and chopped
½ cup diced onion
1 cup chopped celery
Salt and pepper, to taste
2½ cups salad dressing
½ cup sugar
1 12-ounce can evaporated milk
½ cup pickle relish
2 tablespoons mustard
Combine potatoes, eggs, onion, celery, salt and pepper; mix well. Combine remaining ingredients in another bowl and mix until smooth and creamy. Pour over potatoes and mix well. Best if salad is refrigerated for several hours or overnight for flavors to work through salad.
