Potato Salad

• 4-5 Pounds of Potatoes (peeled and diced)
• Water (sufficient to cover the potatoes)
• 6-8 Hard Boiled Eggs
• 4 Ribs of Celery (chopped fine)
• About a dozen small carrot nubbies (chopped fine)
• 1 Large Onion (chopped fine)
• 1 teaspoon regular Salt
• ½ teaspoon Onion Salt
• ½ teaspoon Celery Salt
• ½ teaspoon Pepper
• ¾ to Full Quart of Kraft Mayonnaise

Directions:

• Peel and dice the potatoes, placing them in a large cookpot. Rinse well
• Cover the potatoes with water and cook on High heat until boiling; reduce the heat to Medium High and gently boil for 15 minutes.
• Chop up the eggs, celery, carrots, and onion.
• When the potatoes have boiled 15 minutes, immediately drain the cooked potatoes in a colander, removing all the water.
• Place the cooked potatoes in a large mixing bowl.
• Add the chopped celery, onions, carrots and eggs to the potatoes.
• Add the salts and pepper.
• Add more than half of a quart of mayonnaise to start with.
• Stir gently so as to not “mash” the potatoes.
• Add more mayonnaise as needed to make the mixture creamy. (Tasting it allows opportunity to determine if it needs more mayo, salt, pepper, etc.) Stir gently after each addition. Don’t be surprised if you need the full quart of mayo and a little extra salts for better flavor—especially if you’ve used 5 pounds of potatoes.

(This recipe will serve 15 to 20 people.)