1 (3 to 5 lb.) bag any-kind potatoes (peeled with small bits of skin left on)
2 Macintosh apples (has to be a soft textured apple)
6 large eggs
1 1/2 cups mayonnaise (Hellmann's or Best Foods)
1 packet Goya vegetable seasoning (optional)
2 celery hearts
1 tbsp. salt
1/2 tsp. pepper

Boil all potatoes and eggs in large covered pot. It's usually done when the eggs crack (eggs crack when hard boiled as they expand in size).

Cut celery into 1/2-inch pieces and put in large salad bowl. Peel and core apples and cut up in bite size pieces (not too small) and put in bowl.

Remove potatoes and eggs from heat and run under cold water to cool.

Peel eggs and cut into chunks and put in bowl. Cut potatoes to bite sized chunks and put in bowl. Add mayonnaise and stir to cover all ingredients.

Season with salt and pepper. Combine all the ingredients together. Stir in the Goya seasoning packet, if using.

Variation: Add your favorite mustard to the mix for a more tangy flavor.

Submitted by: Stephanie Davis