Another Potato Salad Recipe

This one is altered from a recipe I cut out from some magazine somewhere, from a Tabasco ad. I have made it so much, I just kind of eyeball measurements...If you use a full 5 lbs of potatoes, it makes a TON, but it's good, so it won't last!

Here's the original recipe:
http://www.tabasco.com/taste_tent/recipes/recipe.cfm?id=83&catid=7&name=Eula_Mae_Dors_Potato_Salad

5 lbs russet or gold potatoes, peeled & chunked
6 eggs
3-5 green onions
fresh dill (few tablespoons)
1/4 cup (ish) vegetable oil
few tablespoons vinegar (I use red wine vinegar)
up to 1-1/2 cups mayo* (or more depending on consistency)
few tablespoons dill pickle juice, or more to taste
1/4 c (ish) prepared yellow mustard
few shakes tabasco sauce
salt & pepper

Peel & chunk potatoes into 1" rough cut chunks. Boil until fork-tender, rinse and drain. Set aside. Meanwhile, hard-cook eggs. Separate yolks from whites, place whites in a very large bowl, and yolks into a smaller bowl. Chop green onions, snip dill, add to whites. Cut whites into chunks and set all aside.

With the egg yolks, mix oil, vinegar, mayo, pickle juice, mustard and tabasco. Mash the yolks into a fine paste with ingredients to make a dressing. Adjust spices to your taste (I usually make it with quite a bit of heat, but not to overpower the dill). Add potatoes to the whites/onions/dill and toss to mix. Pour dressing over, and stir to mix well, turning to get everything from the bottom. Add more mayo if it seems dry. Cover and refrigerate before serving

*I am totally brand loyal to Sauer's or Dukes mayo and will never use anything else if I can help it. You can order online at www.cfsauer.com