Potato Salad With Celery And Onion

• 1 (4-pound) bag large baking potatoes
• 2 1/2 teaspoons salt, divided
• 1 cup mayonnaise
• 1 tablespoon spicy brown mustard
• 3/4 teaspoon pepper
• 3 hard-cooked eggs, grated
• 2 celery ribs, diced
• 1/2 small sweet onion, diced

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. Add warm potato cubes, grated eggs, celery, and onion to bowl, and gently toss with mayonnaise mixture. Serve immediately, or, if desired, cover and chill.
4. 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. Drain and cool 10 minutes. Increase mayonnaise to 1 1/2 cups, and proceed as directed.

baking potatoes, salt, mayonnaise, brown mustard, pepper, eggs, celery, sweet onion

Taken from www.myrecipes.com/recipe/potato-salad-with-celery-onion (may not work)