Mom’s Potato Salad

5 lb. bag of Idaho Potatoes

2 cups Hellman’s Mayonnaise

2-3 stalks celery, diced

2/3 medium onion, or 1 small onion, diced

1 tablespoon dried parsley

1 tablespoon celery salt

pepper to taste

8-10 hard boiled eggs, cut into bite sized pieces, but not diced too small. Put some regular white vinegar in the water when you cook the hard boiled eggs-about a tsp. or so, it helps the shell come off easily.

Cut the potatoes into bite-sized pieces, but not small, or they will turn to mush when you cook them. Put some salt in them when cooking, maybe a tsp. or so. Don’t overcook-Drain in your colander, rinse with cold water, drain again well, then spread on a foil lined cookie sheet and cool in the fridge until cold.

Drain the eggs, cool them with cold water to stop the cooking, add ice so the water is cold. Let cool down awhile- then peel. I put them in a plastic bag or covered bowl in the fridge if I am not going to use them until the next day. (It’s easier to peel them while a touch luke warm).

Mix all of the ingredients together and sprinkle with some paprika on top. Refrigerate & Enjoy!!