Potato Salad

Ingredients

• 3 pounds Idaho potatoes
• 3 jumbo eggs, hard boiled
• 2 cups mayonnaise
• 1/2 red onion, finely chopped
  
• 4 green onions, finely chopped
• 3 stalks celery, finely chopped
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground white pepper
• 1 teaspoon kosher salt
• 1 red bell pepper, finely chopped
• parsley, finely chopped
• dill, finely chopped
  

Directions

In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, red onion, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.  Makes 6-8 servings.