10 potatoes
6 eggs
3-4 celery stalks
2 c. Hellmann's mayonnaise
1 tbsp. stone ground mustard
1 tbsp. minced onion
Salt and pepper to taste
Fresh chopped dill - optional
Celery leaves - optional

1. Peel and boil potatoes, drain and refrigerate.

2. Hard boil eggs, peel and refrigerate.

3. Chop celery, dice potatoes and eggs, mince onion.

4. Toss above 4 ingredients with salt and pepper.

5. Stir in mayonnaise and mustard to taste.

6. Keep chilled.

7. Serves 10.

8. Spoon potato salad into attractive serving bowl. Trim around the inner edges of bowl with celery leaves. Sprinkle lightly the chopped dill on top.