“If I’m gonna be famous for something, I sure as heck don’t want it to be for my potato salad!” –tm

5 lbs. potatoes, peeled and roughly diced (or red potatoes, unpeeled [adds nice color])
6 eggs
½ a 32 oz. jar mayonnaise
3 tblspns. creole mustard (or any style, even plain)
½ (16 oz.) jar dill pickle relish (or sweet relish if you prefer)
3 tblspns. cayenne pepper sauce (Tabasco or any kind)
¼ cup finely grated parmesan cheese
about 3 tblspns. of any or all of the following, depending on what you have on hand:**
finely chopped jalapeno peppers
horseradish sauce and see what kind of condiments might be good,
wasabi/horseradish mayo grab it, and add some.
green taco sauce

** I usually go through the door of my fridge and grab whatever is there.

Boil potatoes and eggs in a large pot until potatoes are fork-tender and eggs are hard-boiled. Drain, peel eggs and dice. Place boiled potatoes and eggs in the largest bowl you have because this makes enough to feed an army! Add all the other ingredients and mash thoroughly with a squiggly masher thingy until all ingredients are combined and potatoes are smooth.

**I never really measure exactly; just sort of throw everything in and mix. Half the recipe if you’re only feeding a small army.