Potato Salad
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| 4 lbs | Small red or Yukon gold potatos |
| 3 1/2 tsp | Salt, divided (1 tsp and 2 1/2) |
| 1 cup | Helmann's mayonnaise |
| 1 TBS | Spicy brown mustard |
| 3 | Hard cooked eggs, grated |
| 1/4 tsp | pepper |
| 3 | Celery ribs, diced |
| 1/2 | Small sweet onion (yellow), diced |
| Add potatos to 8 quarts of boiling water with 1 tsp of salt. Cook for 20 minutes(small) or 40 minutes (medium) or until tender; drain and cool for 10 to 15 minutes. Stir together mayonnaise, mustard, pepper, and remaining 1 /2 tsp of salt in large bowl. Peel potatos, and cut into 1-inch cubes (cut potatoes into quarters, then halve the quarters), Add warm potato cubes and grated eggs to bowl, and gently toss with mixture. |
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