5 lb. Yukon Gold potatoes
9 eggs
1 (16 oz.) jar salsa (your favorite)
1 (16 oz.) jar real mayonnaise, divided (not Miracle Whip!)
1 cup shredded cheese (Colby-Jack or Cheddar are best)
1 cup shelled sunflower seeds
1/2 cup Dijon mustard

Boil potatoes until done. Boil eggs. Chill both overnight.

Next day, peel potatoes and dice into 1/2-inch chunks. Put them into your biggest bowl (like a popcorn bowl or other super-big bowl). Peel eggs and chop, then add to potatoes.

Pour the jar of salsa (16 oz. is a good estimate, but do all of these to your liking) into the bowl. Scoop out half the mayonnaise in the jar (with the notion that you may need to use the rest -- it's just all in how it comes together).

Add cheese, sunflower seeds and Dijon mustard. Mix together gently with a big wooden spoon or silicone scraper.

Note: If it's still dry, add more mayonnaise until it's just right.

This will serve a large group of people. If there are leftovers, they're even tastier the next day!

Submitted by: Kris Wood