Place 7 pounds of peeled & cubed potatoes in a pot of water and boil for 25 to 30 minutes.
Drain and put in a large bowl and cool.
In a seperate bowl combine 2 1/2 cups of mayonnaise or mayonnaise-style salad dressing
& 1 tbsp of cider vinegar & 2 tbsp of mustard & 2 tbsp of pickle juice
& 3/4 cup of sugar & 1/3 cup of milk.
Whisk together until smooth.
Add 1 dozen hard-boiled, peeled & sliced eggs to the cooled potatoes
& add 4 stalks of chopped celery & 1 chopped onion.
Pur the dressing mixture over the top & toss gently.
Cover & refridgerate at least 4 hours before serving.