Salad: Potato Salad

From Shelly Carey

Ingredients
10 lbs potatoes
10 eggs
20 oz Hellmann’s mayonnaise
2 ½ teaspoons salt

Directions
Place potatoes in kettle. Cover with water and bring to a boil. Cover and turn down heat to low boil. Continue to boil on low for 1 hour, or until they are soft when checking with a toothpick. Drain water from potatoes, and let potatoes cool. Peel the potatoes when they are cool, and then dice.

Place eggs in cold water in kettle. Cover with water and bring to a boil. Remove from heat and let sit in hot water for 25 minutes. Drain water. Bathe in cold water until pan is cool. Peel eggs and dice.

In a separate bowl, mix together the diced eggs, mayonnaise and salt. Add diced potatoes. Serve cold.

Note: This recipe should serve 10 people. For serving size, assume 1 medium potato per person.