Potato Salad

Ingredients

• 12  hard-cooked eggs separated
• 2 cups mayonnaise 
• 2 tablespoons mustard prepared
• 12 servings garnish: paprika 
• 0.8 teaspoon pepper 
• 5 pounds potatoes red
• 1.5 teaspoons salt 
• 0.3 cup juice of 1 mandarin (cut crosswise then tablespoon into jar over a strainer) sweet

Equipment

• bowl
• dutch oven

Directions

1. Peel potatoes, if desired, and cut into pieces. Cook in boiling water to cover in a Dutch oven 30 minutes or until tender; drain and cool.
2. Chop egg whites.
3. Mash yolks with a fork in a large bowl; stir in mayonnaise and next 4 ingredients until blended.
4. Add potato and chopped egg whites, tossing gently to coat. Cover and chill 1 hour.
5. Garnish, if desired.