8 Russet Potatoes. cubed
3 eggs, boiled, peeled, diced
1 small onion, diced
3 ribs of celery, diced
4 T mayonnaise (not salad dressing)
1 T mustard
Salt and Pepper, to taste
Boil potatoes and eggs until potatoes are fork tender, (about 20 minutes.)
Combine all, stir.
I prefer to eat it warm, but most like to refrigerate for an hour before serving.
No comments:
Post a Comment