Potato Salad with Celery and Onion

Ingredients

• 4 pound baking potatoes 
• 2 rib celery diced
• 3  hard-cooked eggs grated
• 1 cup mayonnaise 
• 0.8 teaspoon pepper 
• 2.5 teaspoons salt divided
• 1 tablespoon spicy brown mustard 
• 0.5 small onion diced sweet

Equipment

• bowl

Directions

1. Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.
2. Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.
3. Peel potatoes, and cut into 1-inch cubes.
4. Add warm potato cubes, grated eggs, celery, and onion to bowl, and gently toss with mayonnaise mixture.
5. Serve immediately, or, if desired, cover and chill.
6. Note: To reduce cooking time, use 4 extra-large baking potatoes (about 1 pound each), peeled and cut into 1-inch cubes. Proceed as directed, reducing cooking time to 20 minutes or until tender.
7. Drain and cool 10 minutes. Increase mayonnaise to 1 1/2 cups, and proceed as directed.