6 potatoes
6 eggs
3 green onions
3 celery stalks
1 to 2 dill pickles
1 tsp. dill weed
1 cup mayo
1 tsp. mustard
salt and pepper

Boil potato with the skins on then remove after cooled enough, refrigerate. Boil eggs, once the water gets boiling, set timer for 10 minutes. Pour out hot water and fill a couple times with cold water, soak, refrigerate when cool enough.

Cut up all ingredients small enough to get a little of everything in each bite. Mix in mayo, mustard, salt and pepper. You could add cheese or olives but these will add calories and some people don't like olives.

The key to a good potato salad is to use the same number of potato and eggs.

Submitted by: Carolyn Palmer