Laurie's Potato Salad

5 lbs of russet potatoes

6-8 hard-boiled eggs

2 bunches of green onions

Best Foods Mayonnaise (med-sized bottle) (no substitutions)

Mustard

Nalley's Hamburger Pickle Chips (no substitutions)

Wash the unpeeled potatoes and put them in a large pan. Cover with water and boil. Peels should start coming off when you poke them with a knife. Drain and peel them while they are still warm. Cut into small cubes. 

Hard boil the eggs and cool quickly in ice water. Peel and cut into small pieces. 

Put eggs and potatoes into a large bowl. 

Slice and chop green onions into fine pieces. Add to the bowl. Take some pickles and chop fine until you have the desired amount of pickles in your salad.

In a separate bowl, add about 2/3 of the bottle of mayonnaise.  Add small squirts of mustard to your mayonnaise until it's light yellow. Add some pickle juice to it to thin it down. 

Mix in a little mayonnaise-mustard mixture at a time to your ingredients. Do not make it soupy. It should just cover your ingredients. Add salt and pepper and mix. Refrigerate immediately.