Ruth Ann's Potato Salad

4 large russet potatoes 12 eggs ½ small onion, diced 3 scallions, chopped Salt to taste Pepper to taste Mayonnaise to taste

If desired, peel potatoes and then cut into 8 pieces. Place the potatoes in a large pot, cover with cold water and boil until tender (about 20-25 minutes). Immediately drain the potatoes and rinse with cold water until they have cooled some. While potatoes are cooking, place eggs in a medium sized saucepan, cover with cold water and bring to a boil. Boil the eggs for 2 minutes, remove from heat and allow to stand in hot water for 15 minutes. Drain hot water from eggs, run cold water over eggs and add ice to water to cool eggs down quickly. Once the eggs and potatoes are cool, dice and add to a large bowl. Fold in the dice onion and scallions. Add mayonnaise to desired consistency and season with salt and pepper to taste.