3 lbs. Yukon gold potatoes
4 hard boiled eggs chopped
1 ½ c. mayonnaise
3 stalks of celery chopped
1 Tbsp. mustard
Salt & pepper
Dice and boil the potatoes in generously salted water (the salt flavors the potatoes and you will not need to add salt to the salad later), until fork tender. I like to go a tad bit longer so that some of my potatoes are "mashed" when I mix the salad. Strain and allow to cool. Add mayonnaise, mustard, celery and eggs and stir. Season with salt and pepper as needed. Refrigerate until cold. - you might need to add a bit more mayonnaise according to your taste.
