DOUG'S POTATO SALAD

BEGIN THE DAY BEFORE YOU PLAN TO SERVE - IT NEEDS TO CHILL OVERNIGHT 

6 - 8 medium large russet potatoes, scrubbed (Leave skins on), boiled, then cooled and stripped.

18 eggs, hard boiled and cooled, diced (do not dice the eggs real small, they should be a bit large)

1 yellow onion, diced (raw)

1 32-oz jar mayonnaise (I use Best Foods)

1/2 cup mustard - more or less, to taste

1 tsp salt**

1 tsp pepper

INSTRUCTIONS:

In a large pot, leaving skins on, boil WHOLE clean potatoes until fork tender - about 30 minutes.

Drain and COOL potatoes completely, then strip off the skins taking just the skin, but no potato.

Dice potatoes into about 1/2-inch pieces

Hard boil eggs, then COOL completely and dice, a bit large, but not huge.

Dice the onion - onion can be a small-cut dice, but do not use a food processor.

Using about 1/3 each of the diced potatoes, onions, and eggs, layer these ingredients in a VERY LARGE bowl - a layer of potatoes, a layer of onions, a layer of eggs, repeat until all are used.  You will need a large mixing bowl so that there is room to mix all ingredients together.

Make the Sauce:

Mix together the mayonnaise, mustard, salt, and pepper.  Stir well until all ingredients are evenly mixed. 

Pour this mixture over the layers of potatoes, onions, and eggs.  

Fold the sauce and potato, onion, and egg layers together until well mixed, being careful to mix it up from the bottom so that all the ingredients are evenly covered with the sauce.  A rubber spatula is helpful for this mixing.

Transfer to your serving bowl, cover with foil or plastic wrap, and chill overnight.

**After everything is mixed, it will likely taste quite salty, but the potatoes will absorb the salt as it chills overnight.