Actually 20 pounds doesn't sound like all that much :-). You can always mash them, though that's a little mundane.

Here's a nice recipe:

Warm potato salad
2 lbs. medium-small red-skinned potatoes, scrubbed
Kosher salt
1/2 lb. bacon
1 tbs. Dijon mustard
2 tbs. white wine or champagne vinegar
freshly ground black pepper
1/2 cup good olive oil
1/3 cup dry white wine
3 extra large hard-boiled eggs, peeled
5 scallions, white and green parts, sliced
Instructions
Preheat oven to 425. Place potatoes in a pot and cover with water by at least an inch. Add 1 tbs. salt and bring to a boil, then simmer for 20-25 minutes, until potatoes are just barely tender. Drain potatoes and place a dish towel over hot potatoes, allowing them to steam for 10 minutes.
While potatoes are cooking, cook bacon until crisp. Transfer to a plate with paper towels to drain.
In a small bowl, whisk together mustard, vinegar, 1 tbs. salt and 1 tsp. pepper. While whisking, slowly add the olive oil and set aside.
As soon as the potatoes can be handled without burning your hands, cut them into one inch chunks and place them in a large bowl. Immediately add the wine, 2 tsp. of salt and one tsp. pepper to potatoes and toss carefully, allowing the potatoes to absorb the wine. Add the dressing to the potatoes and mix carefully. Coarsely chop the hard-boiled eggs, crumble the bacon and add them along with the scallions to the potatoes, tossing to combine. Season to taste and serve warm or at room temperature.