3 lg. or 5 med. Russet potatoes
2 hard boiled eggs
1/2-2/3 c. celery
1/4 c. low fat Cheddar cheese
1/4 c. alpine lace Swiss cheese
1 c. water chestnuts
Mayonnaise (fat/cholesterol free)
1/2 tsp. dill weed
1/4 - 1/2 tsp. salt to taste
1/2 - 1 tsp. garlic salt to taste
1/4 tsp. Mrs. Dash dash of pepper
Paprika
1/4 c. onion

Boil potatoes in skins, about 45 minutes. Boil eggs 10-15 minutes. (Cook day before so they can cool in refrigerator overnight.)

Add in order: Cut potatoes into 1/4-1/2" cubes; chop eggs finely into potatoes; chop onions, finely; cut celery into 1/4" cubes; chop cheese into 1/4" cubes; all spices, except paprika.

Mix ingredients, so evenly distributed. Add mayonnaise so ingredients lightly coated. Sprinkle paprika lightly over finished salad.