Ingredients:
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
Fresh parsley
Method:
Mix all ingredients well and refrigerate. Before serving remix and add mayo if needed. The mayo should be plentiful! Garnish with fresh parsley.