BENNER POTATO SALAD 20 pounds potatoes 10 to 14 hard-boiled eggs, chopped 2 bunches green onions, chopped 2 bunches radishes, diced 4 large dill pickles, diced 2 to 3 cups mayonnaise 4 to 6 tablespoons yellow mustard � cup to � cup dill pickle juice (secret ingredient!) salt to taste pepper to taste Boil potatoes with skins on until tender to fork puncture. Hard boil the eggs. Chop up green onions, radishes, and pickles. After the potatoes have boiled, remove the skins and chop up into bite size pieces. They�ll be hot to work with but this is the easiest time to get the skin off. You don�t want to boil them peeled because they�ll fall apart. Remove shells from eggs. Chop up the eggs. In a LARGE bowl combine all ingredients, mixing well. The mayonnaise and mustard measurements are just estimates. You want enough mayonnaise to coat all the ingredients and just enough mustard to give it a pale yellow color. Don�t forget the pickle juice! It�s the secret ingredient my grandfather always added! Let chill overnight. You won�t get the true flavor of it until the next day so make sure you make it at least a day before you need it. Source: Andy Benner Andrea