5 large russet potatoes, peeled, dices and boiled until tender but firm
3 hardboiled eggs chopped
2/3 cup of Helman’s Mayonnaise (yes it needs to be Helman’s) with extra
Salt and pepper to taste
Celery flakes to taste
Mix all ingredients well and refrigerate. Before serving remix and add mayo if needed. The mayo should be plentiful! Garnish with fresh parsley.