Potato Salad for a Crowd
Servings 18-20

10 to 12 russet potatoes
2 large celery ribs, minced
1 medium green bell pepper, diced
1 small onion, minced
8 to 10 hard-boiled eggs, chopped
2 cups mayonnaise
1/3 cup + 2 tablespoons sweet relish
1 tablespoon dill relish
1/8 teaspoon celery seed
1/8 teaspoon dry mustard
1/8 teaspoon paprika
seasoned salt to taste

Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat to moderate-high, and cook, covered, until tender, approximately 20 to 30 minutes. Drain, and set aside to cool. Peel and dice. In a large bowl, combine celery, bell pepper, and onion. Add potatoes, then eggs, mayonnaise, and seasonings. Adjust salad's moisture and seasoning to taste. If dry, add more mayonnaise. Mix gently, and refrigerate at least 3 hours prior to serving or, preferably, overnight.