Hattie'S Potato Salad - cooking recipe

Ingredients

5 lb. potatoes
10 eggs
2 1/2 c. mayonnaise
1 small jar dill pickles, chopped
1 large onion
1/2 tsp. oregano
1/2 tsp. garlic
salt to taste
pepper to taste

Preparation

Peel and dice potatoes into large chunks.
Cook until done. Drain and cool to lukewarm water.
Boil eggs to hard-boiled.
Peel and chop eggs.
Put all ingredients into a large bowl.
With both hands, mix all ingredients.
Squeeze potatoes until partially mashed and part are small chunks.
Chill before serving.
Serves 20 to 25.