3 large white potatoes

1 stalk celery

1 medium Vidalia onion (or any type of onion)

2 hard boiled eggs

2 Tbsp prepared mustard

1/2 c mayonaisse

celery seed, salt, pepper, parsley, paprika

Peel & cube potatoes. Boil approximately 15 minutes. Drain & cool.

Dice celery & onions. Add to potatoes.

Add salt, pepper, parsley, celery seed & paprika to taste.

Cover & chill.

In a separate bowl combine mayonaisse & mustard. Cover & chill.

Gently fold the mayo & mustard into the potato mixture. Add the chopped hard boiled eggs.

Mix gently & refrigerate, covered, 2 hours.