Potato Salad - cooking recipe

Ingredients

5 lbs. potatoes
water
1/2 medium sweet or white onion, diced
3 green onions, diced
4 stalks celery, diced
1/4 c. sweet relish
3-4 hard boiled eggs, peeled and diced
1 1/3 c. miracle whip
1/3 to 1/2 c. mustard
1 1/2 tsp. salt, divided
1/4 tsp. pepper

Preparation

Peel and cut potatoes into large chunks.
Put in large pot with 1 tsp. salt and water to cover.
Cook until fork tender.
Drain. Set aside to cool.
When cool enough to handle, use a dull knife to cut into very small pieces, some will be almost a mashed consistency.
Put into a large bowl.
Add onion, celery, green onion, eggs, and relish.
In a dish mix together mustard, miracle whip, 1/2 tsp. salt and pepper.
Taste before you add it to potato mixture.
Adjust mustard to personal preference.
Mix into potatoes until completely blended.
Cover and refrigerate for at least 4 hours before serving, but preferable over night.