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    Peggy
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    Baked Potato Salad for 60 to 70 people

    16 pounds baking potatoes, peeled cooked and cubed
    32 hard cooked eggs, chopped
    2 pounds sliced bacon, cooked and crumbled
    16 green onions, thinly sliced
    4 cups mayonnaise or salad dressing
    4 cups (32 ounces) sour cream
    1/2 cup chopped fresh parsley
    2 tablespoons salt
    2 tablespoons pepper

    Toss potatoes, eggs, bacon and onions together.

    Combine remaining ingredients until of desired taste and until mixture is smooth. Toss with potato mixture. Chill for several hours.

    Makes 60-70 servings.

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