Potato Salad for Large Gatherings

Fill a large container with salted water and add the potatoes; bring the mixture to a rolling boil. Lower the heat to a moderate temperature and let it simmer until the potatoes are tender, approximately 20 minutes. Remove from heat and let cool, then drain the water. Allow the potatoes to chill in the refrigerator for at least 8 hours or overnight.

During this time, prepare a separate container by filling it with water and adding the eggs. Bring the mixture to a boil, then remove from heat and let it sit in hot water for 15 minutes. Remove the eggs from the hot water and rinse them under cold running water to stop the cooking process. Peel the eggs and chop them into desired pieces. Place the chopped eggs in a separate container, cover it, and refrigerate for at least 8 hours or overnight.

Once both the potatoes and eggs have chilled, combine them in a large mixing bowl or roasting pan. Add mayonnaise, salt, mustard, and pepper to the mixture and gently mix everything together. Cover the bowl with a lid or plastic wrap and refrigerate until you're ready to serve.