10 pounds potatoes (I use small red-skinned potatoes and don't peel.)
2 cups water
2 cups white vinegar
1/2 - 3/4 cup sugar
1 bunch green onions, sliced
3-4 stalks celery, chopped
6 hard-boiled eggs, diced
freshly ground black pepper
1 tablespoon celery seeds
2 cups mayonnaise
Cube potatoes into bite-sized portions and place in a large pot.
Add water to cover and bring to a boil.
Cook until tender but still firm, about 15 minutes.
Drain and allow to cool.
In a saucepan combine water, vinegar and sugar.
Bring to a boil and cook for one minute.
Remove from heat and pour over potatoes (be sure to use a non-reactive bowl for marinating).
Cover and chill for at least 12 hours.
Drain excess marinade.
Add onions, eggs, salt, pepper, celery seed and mayonnaise.
Mix gently, but thoroughly to combine ingredients and coat salad with dressing.Serve chilled. (Serves 20)