I have a wicked assed tater salad that might be the fix. It is noot the traditional mayo/mustard/egg based salad. Do you have a fryer or a dutch oven to fry pre-cooked diced taters in? If so lets go with baking and letting cool enough taters to fit the expected number of mouths. I will now say the second step is making the sauce. Sauce is made of Mayo , your choice of hot sauce(Bruces Gold with a pinch of Cajun Power Garlic sauce), chopped celery, onion, green onion tops, and cooked crumbled bacon, S&P(Slap Yo Mama). Now fry the taters and let them drain then add to the sauce and stir to coat.
ETA fine dice on the celery and onion, sorry bout that.
This post was edited on 10/4 at 1:28 pm