10 lbs. med.-sized potatoes
2/3 c. salad oil
6 tbsp. cider vinegar
2 tbsp. grated onion
4 tsp. salt
2 tsp. basil
1/4 tsp. pepper
2 c. mayonnaise
12 hard boiled eggs, shelled and chopped
2 chopped green peppers
2 chopped red peppers
2 c. chopped celery
1/2 c. milk
2 tsp. dry mustard

Cook potatoes until tender, peel, cut into cubes. Place into extra large mixing bowl or roasting pan. Combine oil, vinegar, onion, salt, basil, mustard, pepper in small mixing bowl, mix well, pour over potatoes, toss lightly until dressing is absorbed. Stir in eggs, red and green pepper and celery. Blend mayonnaise and milk, fold into potato mixture. Chill several hours to season and blend flavors. 25 servings.