All-American Potato Salad

• 4 12 lbs red potatoes
• 13 cup canola oil
• 14 cup cider vinegar
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 1 14 cups mayonnaise
• 14 cup pickle juice (dill)
• 3 tablespoons Dijon mustard
• 6 large hard-boiled eggs, chopped
• 1 12 cups green onions, chopped fine
• 1 cup celery, chopped fine
• 34 cup fresh parsley, chopped
• 12 cup kosher dill pickle, chopped
• 12 cup pimento-stuffed green olives, sliced

1. Cut potatoes into 3/4 inch dice and steam until tender, about 10 minutes (you will probably need to do this in 3 batches); set aside.
2. In the mean time, in a large bowl, whisk together oil, vinegar, salt and pepper; add in potatoes and gently stir until most of the dressing is absorbed.
3. In another bowl, combine mayonnaise, pickle juice, mustard, and all remaining ingredients; toss with potatoes until well combined.
4. Cover and refrigerate.

red potatoes, canola oil, cider vinegar, salt, ground black pepper, mayonnaise, pickle juice, mustard, eggs, green onions, celery, fresh parsley, kosher dill pickle, green olives

Taken from www.food.com/recipe/all-american-potato-salad-453267 (may not work)