3-Gal Sal

For the roundup, we need vittles. One special treat every year is Karla's scrumptious potato salad. Here's how she whips up three gallons (11 liters).

First, cook and chop all the parts

Build it up a layer at a time. Add all the parts, but only maybe twenty percent per layer

Stir each layer up real good

 

 

 

Add whatever needs to be to make it perfect, then…

…bag it up for the fridge! Cool for a couple of days before serving to hungry guests

There you have it. It takes the better part of a day, but hey—who's counting? Let's eat!