Take out fifty potatoes and put
in a sink. Scrub until the skins are clean. Put potatoes in a very
large pot to boil. When they are done to pierce through with a sharp knife
remove from heat. With tongs lift them into a very large bowl, punch
bowl size. Allow them to cool.
After the potatoes have cooled pour them out into the sink again.
Rinse the very large container and in the bottom pour:
1 large bottle Italian Salad dressing
1 large jar sweet pickle relish
1 large clove garlic, minced
2 or 4 onions, minced fine
To mince onion, cut the top of the onion
off, straight across, enough so onion will set stable on the board.
Clean the outside shell off. Set the onion flat on the board and with a
sharp small knife cut from the center section outward in small segments no
bigger than a quarter of an inch. When segments are done, carefully
turn the onion over to its side and slice small slices off. If there
are any remaining large pieces dice them up also. Wash hands, sit
down and cry maybe you will get some help scraping the potatoes.
Scrape the skins off four potatoes, cut in
small chunks. Add them to the relish and salad dressing. Mix, adding
four more potatoes until you are finished.
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