Potato Salad For A Crowd - cooking recipe

Ingredients

10 lbs red potatoes
1 dozen egg
1 (16 ounce) jar olives
1 (16 ounce) jar kosher dill pickles
2 medium onions
2 cups mayonnaise (NOT salad dressing)
1 cup sour cream
1 cup buttermilk
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon ground black pepper
paprika

Preparation

Peel and dice the potatoes.
Boil in salted water until just tender, about 30 minutes.
Meanwhile, cook eggs until done and cool immediately.
Drain olives and pickles and chop finely.
Chop onion.
When potatoes are done, drain and cool quickly.
Using a wire whisk, prepare dressing by combining mayo, sour cream, buttermilk, salts, and pepper.
Peel the cooled eggs.
Save the best looking 4-5 to slice for garnish, chop the rest and add to cooled potatoes.
Add chopped olives, pickles, and onion to potatoes.
Stir well.
Add dressing and stir to coat evenly.
Carefully slice eggs for garnish and arrange on top of salad.
Sprinkle with paprika.
Cover and chill through prior to serving.