Tater salad help!

Folks, I need your help.

It is just a short two weeks until our annual family camping trip, and every year we have a mini recipe challenge. This year's challenge is Potato Salad. Now, I make a mean tater salad, but I just want your recipes to see if there's something I can glean from them to add to mine, or maybe just use your recipe in place of mine entirely! (Proper mention will be made here if I borrow a recipe and win.)

Here's my recipe - keep in mind that I don't measure anything, nor does my mother or her mother.

4 large red taters
1/2 onion
3 pickled eggs
4-6 radishes
1/2 stalk celery
2 crisp dill pickles
Fresh parsley
Olive oil
S & P
Coarse ground brown mustard
Mayo

Scrub potatoes and cut into small chunks. Boil until a fork can pierce them (do not overcook). Strain and rinse under cold water. Chop all other ingredients. Add to large bowl and splash with a bit of oil (tbsp ?). Toss. Add S & P. (the oil helps the s & p stick). Add mustard (Gulden's is my fav. - about 3-4 tbsb). Toss. Add mayo a little at a time, making sure not to get too soupy/runny. Chill. Garnish with an extra sprig of parsley and sliced pickled egg if desired. Enjoy.

I like reds because they seem to hold up better after boiling. Some taters turn to mush too easy. This is always better the second day, but it will continue to get more moist as it sits, so don't go nuts with the mayo when you make it.

Every year the winner gets to be keeper of "The Norman Award", a tribute to my wife's grandfather. The winner also gets to select next year's menu item. Any recommendations are welcome.

Thanks in advance for any advice/recipes/help! Mr. Green

Ok Whenever my family or freinds get together, Im always asked to bring the potato salad. Ive gotten an award for it and my deviled eggs in the same year at our local fair in Panama City, Fl. Its so simple to make and its great! People cant beleive that its this easy.
I dont measure either so Ill just tell you how I do it.

I use a 10 pound bag of potatos
For every three potatos I use, I boil a large egg.

Wash and peel potatos and cut into large chunks. Boil.

When the eggs are done, peel and mash up with a fork.
To test potatos, using a fork and spoon, scoop up a potato and stick the fork in it. You dont want it to crumble apart but you want the fork to slide into the potato. This way the potato doesnt turn to mush when you go to mix it all together.

When the potatos are done, drain and set in large bowl, add the eggs BUT DONT MIX YET.
Add mayo and mustard. I like to use spicy or brown mustard. You will want more mayo than mustard. Just enough mustard to give it a little bite.

Add salt and pepper to taste. I also use garlic powder.

Using two large spoons, mix everything together. Tasting as you go. If you taste too much mustard add mayo until it tones it down.

Once you have it all mixed together, cover and set in fridge for at least 2 hours before serving. This will bring out all the flavors and set the potatos.

Thats it.

I always use a 10 pound bag because everyone will fight over who takes the leftovers home...LOL

_________________
I do not have a green thumb
My plants just have the will to live.