Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10              cans  potatoes -- cubed and cooked
  6                     eggs hard boiled -- chopped
  2             stalks  celery -- chopped
  1              bunch  green onions -- chopped
                        sauce
  2 1/2           cups  mayonnaise
  2        tablespoons  prepared mustard
     1/4           cup  garden blend vinegar -- (may increase to
                        -- 1/3
  1         tablespoon  sugar
     1/2      teaspoon  celery salt
     1/4      teaspoon  onion powder
  4        tablespoons  milk
                        salt and pepper

Preparation:

Place the first 4 ingredients listed in a large bowl. In a second bowl mix together the ingredients for the sauce. Gently stir the sauce into the potato mixture. This salad is best if made 24 hours prior to eating. This will allow the flavors to blend. Keep refrigerated up to 1 week.

Nutritional Information:

5037 Calories (kcal); 472g Total Fat; (79% calories from fat); 36g Protein; 241g Carbohydrate; 201mg Cholesterol; 4469mg Sodium