Chef David Woodward C.E.C.
• Diced potatoes - Russets 5 pounds
• Diced green onion 1 cup
• Fine diced red onion 1 cup
• Diced hard boiled eggs 10 each
• Mayonnaise 4 cups
• Yellow mustard ½ cup
• Pickle relish 1 cup
• Salt & pepper to taste
Peel and cut potatoes into 1 inch pieces. Put in cold water with a pinch of sea salt. Bring to a boil and simmer for about 20 minutes or until tender. Drain and allow to cool.
Mix all ingredients together and add a pinch or two of salt and pepper.
Save some green to sprinkle on top.