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Luffie's Potato Salad by Christine Noyb serves: 6

I usually do extra to send some home with my grown kids :)
I find it easier to leave on the potato skin and peel them when cooked and cooled.

Ingredients:

10 lbs

Potatoes

1 bunch

Radishes

2 bunches

Green Onions

12 large

Eggs

1 tbsp

Dijon Mustard

1/4 cup

vinegar

1 tbsp

Mrs Dash Seasoning

1 tsp

Black Pepper

2 tsp

Salt

2 cups

Real Mayonaise

1/4 cup

Ranch Dressing

Directions:

Large stock pot filled with water. Scrub and cook potatoes whole with their skin until cooked through. I generally add eggs for the last 10mins of cooking to save on pots.

Cool/peel potatoes and eggs under cold water. Chop potatoes into bite size chunks into the biggest bowl you own. Use a box grater and grate eggs and radish into the potato salad. Chop green onions add to salad.

Whisk together the next 7 ingredients making a dressing. You will need to adjust the amount of mayonaise according to your taste. I start with 1.5 cups and add the extra half cup only if needed.

Salad is delish as soon as it's created, but best next day.