Beaumont Ranch Potato Salad

Boil 2268 g red potatoes until tender, then drain and cool.

In a large bowl, combine the cooled potatoes, 100 g chopped celery, 50 g chopped dill pickle, and 50 g chopped green onions.

In a separate bowl, whisk together 552 g mayonnaise, 184 g extra-virgin olive oil, 50 g Tarragon vinegar, 50 g water, and 15 g Dry Italian salad dressing mix.