Potato Salad
5 pounds red potatoes
12 eggs, hard boiled
2 cups celery
2 cups green onion
1 cup kosher dill pickles
2 1/2 cups mayonnaise
2 tablespoons mustard
1 1/2 teaspoons Lawry's seasoning salt
1/2 teaspoon pepper
Boil potatoes with a dash of salt. Reduce heat and simmer 10 minutes. Cover 20-25 minutes or until just tender. Drain well, cool slightly. Peel and cube. Chop eggs, celery, green onions, and pickles. Combine mayonnaise, mustard, seasoning salt, and pepper in separate bowl. Stir together and chill.
