Lolly's Potato Salad

• 34 cup olive oil
• 14 cup fresh lemon juice
• 12 cup grated lemon peel, loose packed
• 2 celery ribs, diced small, patted dry
• 2 hard-boiled eggs, diced
• 1 shallot, chopped
• 1 red onion, diced
• 13 cup fresh parsley leaves, chopped fine
• 14 cup fresh cilantro, chiffonade
• 14 cup fresh basil, chiffonade
• 14 cup of fresh mint, chiffonade
• 2 14 lbs red potatoes, unpeeled, cooked, diced into 1/2-inch cubes, room temp
• salt
• white pepper

1. Reserve a small portion of each herb for garnish.
2. Whisk oil, juice and lemon peel into large mixing bowl.
3. Salt and pepper to taste.
4. Transfer dressing into squeeze bottle; reserve a small amount in the bottom of the bowl.
5. In small mixing bowl add remaining dry ingredients (except potatoes and reserved herbs).
6. Hand toss.
7. Working in 4 equal batches, gradually add potatoes; spritz with a small amount of dressing, add a healthy pinch of herb mixture and toss lightly.
8. When all potatoes are incorporated, move to serving bowl.
9. Garnish with remaining herbs.
10. Serve at room temperature.

olive oil, lemon juice, lemon peel, celery, eggs, shallot, red onion, parsley, fresh cilantro, fresh basil, chiffonade, red potatoes, salt, white pepper

Taken from www.food.com/recipe/lollys-potato-salad-165888 (may not work)