Potato Salad (Aka Candy)

• 5 pounds Russet Potatoes
• 5 whole Eggs, Hard-Boiled
• 2 stalks Celery
• 1 bunch Green Onion
• 1/2 cups Dill Pickles
• FOR THE DRESSING:
• 2-1/2 cups Mayonnaise
• 1/2 cups Prepared Yellow Mustard
• 2 Tablespoons Sugar
• 2 Tablespoons White Vinegar
• 1/4 teaspoons Cayenne Pepper
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper

1. Boil potatoes until fork tender and let cool. Into a large bowl, dice the potatoes into 1/2-inch pieces. Finely dice the boiled eggs, celery, green onions, and pickles and add to the potatoes.
2. In a medium size bowl, combine the dressing ingredients. Pour dressing over the salad, reserving about 1 cup. If serving immediately, you may not need the additional dressing. I find that the potatoes absorb some of the dressing, so I prefer to add it all at once. Stir well to combine.
3. Note: Even if you don't care for spicy food, add the cayenne pepper. It doesn't add much heat, but really brings out the flavors in the salad. If you enjoy your food spicy, add an additional 1/4 teaspoon.
4. Add additional salt and pepper to taste.

potatoes, eggs, stalks celery, green onion, dill pickles, dressing, mayonnaise, yellow mustard, sugar, white vinegar, ubc, salt, black pepper

Taken from tastykitchen.com/recipes/salads/potato-salad-aka-candy/ (may not work)