Picnic Potato Salad For a Crowd

Source: cdkitchen

10 pounds potatoes
1 1/2 pint mayonnaise
1/2 cup prepared mustard
1 hot pepper sauce
2 cups onions -- finely chopped
1 cup celery -- finely chopped
8 hard boiled eggs -- coarsely chopped
1 cup fresh parsley -- finely chopped
2 cups dill relish
1 cup sweet relish
2 cups black olives -- chopped
1 salt -- to taste

Peel potatoes. Boil until soft. Let cool then cut into large chunks. Combine the mayonnaise, mustard, hot sauce, and salt in a large bowl. Stir in the potatoes and remaining ingredients, mix well. 

Refrigerate until completely chilled. If salad seems a little too dry, add a little heavy cream until it reaches desired consistency.