My “World Famous” Potato Salad

Yield: 15 servings

Ingredients:​​​​​​ 

• 5 pounds unpeeled russet potatoes, cooked, drained and rinsed in cold water, and stored in refrigerator overnight

• 1 large yellow onion

• 4 large stalks celery

• 2 ½ to 3 cups reduced calorie or light mayonnaise (the “real stuff”)

• Yellow mustard, to taste (I probably used a couple of teaspoons; I never actually measure).

• Sea salt, to taste

• Black pepper, to taste

​1. Peel and chop onion; clean and chop celery. Vegetable size is your decision; I have a chopper, so mine is chopped small, but noticeable.

2. Peel potatoes. If you’ve never peeled cooked potatoes, a butter knife works wonderful at pulling just the skin off. In a large bowl, chop the potatoes in bite size pieces.

3. When all potatoes are chopped, start mixing in mayonnaise. Slow is good, this allows you to not use too much. Your potato salad should be moist, but not mayonnaise soup.

4. When you think your consistency is good, start adding the onions and celery. You may find you need a bit more mayonnaise. Fold items together in the bowl.

5. When thoroughly mixed, add a couple healthy squirts of mustard, and mix well.

6. Add salt and pepper; fold in bowl until all is mixed.

7. Store in refrigerator until ready to serve. Enjoy!