Ingredients
4.5 kg potatoes
24 eggs
950 ml mayonnaise
4 tsp salt, or to taste
1 tbsp prepared yellow mustard
2 tsp ground black pepper
240 g finely chopped green onions
Directions
Step 1
Place the potatoes in a large pot and cover with salted water. Bring to a boil, then reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and let the potatoes cool, then peel and dice. Transfer to a bowl, cover, and refrigerate for 8 hours or overnight.
Step 2
While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then remove from the heat and let the eggs stand in hot water for 15 minutes. Remove the eggs from the hot water and cool them under cold running water. Peel and chop the eggs. Transfer to a bowl, cover, and refrigerate for 8 hours or overnight, at the same time as the potatoes.
Step 3
In a large mixing bowl or roasting pan, combine the potatoes, eggs, and green onions. Add the mayonnaise, salt, mustard, and pepper, and gently toss to combine. Refrigerate until ready to serve.