Fipps Family Potato Salad with Onion and Celery

Ingredients

• 4 pounds baking potatoes (8 large)
• 2 rib celery diced
• 3  hard-cooked eggs grated
• 1 cup mayonnaise 
• 0.8 teaspoon pepper 
• 1.5 teaspoons salt 
• 1 tablespoon spicy brown mustard 
• 0.5 small onion diced sweet

Equipment

Directions

1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
2. Stir together potato, celery, onion, and egg.
3. Stir together mayonnaise, and next 3 ingredients; gently stir into potato mixture.
4. Serve immediately, or cover and chill.