Potato Salad

Potato Salad

YIELD: 19 5-oz. portions

20 leftover baked potatoes
5
stalks of celery, diced
8 eggs, hard boiled, peeled and chopped salt and pepper to taste
⅓ cuo minced garlic
7 cups tartar sauce
1½ cups brown sugar
1 cup
Dijon
1½ cups stone ground mustard
¼ cup

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