A REUNION-SIZED BATCH OF "POTATO SALAD": (Cook's choice to ADD TO, or OMIT any of the following INGREDIENTS): ~15-Large, Russet Potatoes (Scrubbed, chopped/peelings intact, boiled and drained) ~20-New, Red Potatoes (Scrubbed, ...you know the routine...) ~1 Cup-Long, Green Onion (Chopped fine) ~1 Cup-Red Onion (Chopped fine) ~1 Cup-Carrots (Grated) ~1 Cup-Tri-colored, Bell Pepper (Chopped slightly heavier than fine) ~1 Cup-Celery (Chopped fine) ~8-Hard-boiled Eggs (Chopped as in Egg Salad) ~1/4 Cup-Garlic (Minced) ~2 Cups-Cheddar Cheese (Shredded) ~1 Cup-Bacon Bits ~1/2 Cup-Dill Relish ~1/2 Cup-Sweet Relish) 1/4 Cup-Pimientos ~1/2 Cup-Fresh Dill (Chopped) ~1/4 Cup-Red Pepper Flakes (for ¨kick¨-- Optional...it´s a ¨gender¨ thing) ~1/2 Cup-Lemon Juice and Zest) ~2 & 1/2 Cups-Mayonaise, & 1 Cup-Sour Cream ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ ~~GET OUT YOUR KITCHEN VAT, COOKS ...you'll need it! COOK'S NOTE: I use a large, heavy-duty, "throw away," aluminum, pan that can be discarded or recycled for toting this Recipe to or fro! ~~IN Cook's choice of large, pan (just go on and use your "throw away," aluminum pan, and wipe off edges before serving) place prepared potatoes into pan, and with a POTATO MASHER, "chunk-mash" potatoes. ~~With a large, serving spoon, STIR IN all, chopped, vegetable ingredients, garlic and herbs, and spices. ~~ADD IN the mayo and sour cream, then the eggs, lemon zest and liquid ingredients, STIRRING WELL UNTIL BLENDED, and... SERVE! ~*~*~*~*~