Potato Salad for a Crowd Party Time Potato Salad

This is a recipe to make a
large potato salad for a crowd.
Best to make this the day before.
This is a catering size recipe.

Ingredients:
20 red-skinned potatoes
16 hard-boiled eggs, chopped
3 stalks celery, diced or thinly sliced
1 green bell pepper, diced
1 1/4 cup relish
4 cloves garlic, minced
1/4 cup yellow mustard
2 1/2 cups mayonnaise
1/2 cup balsamic vinaigrette

Directions:
Wash potatoes and cut into bite-sized pieces.
Bring a large pot of salted water to a boil;
add potatoes and cook, about 15 minutes.
Drain and rinse potatoes with cold water;
place them in a clean cooking pot, set aside.
In a large mixing bowl, combine relish, garlic,
mustard, mayonnaise, and vinaigrette; mix well.
Pour mixture over potatoes; add eggs, celery,
bell peppers and stir thoroughly to mix well.
Add salt and pepper to taste, if desired.
Refrigerate salad, covered,
for at least four hours before serving.
Potato salad tastes even better the next day,
when the flavors have had a chance to blend.