Lela'S Fourth Of July Potato Salad - cooking recipe

Ingredients

10 pounds potatoes, peeled
2 (6 ounce) cans black olives, diced
2 (6 ounce) jars green olives, diced
1 cup dill pickle chips, diced
1 cup sweet onion (such as Vidalia(R)), finely chopped
16 hard-cooked eggs, chopped
1/4 cup prepared yellow mustard
7 cups Hellmann's(R) or Best Foods(R) Canola Cholesterol Free Mayonnaise

Preparation

Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.