5 medium-size russet potatoes, baked (prepare the night before)
4 or 5 stalks celery, diced
1/2 large sweet onion, diced
1/2 to 3/4 cup real mayonnaise (Hellmann's or Best Foods)
2 tbsp. prepared yellow mustard (French's)

Bake scrubbed russet potatoes and refrigerate overnight.

Dice onion (or a whole onion if you love onion) and celery. Cut potatoes into chunks (leaving skin on) and place in bowl with onion and celery. Add mayonnaise, and yellow mustard (more if you love it mustardy).

Gently fold all together in bowl with a spoon, cover with Saran or plastic wrap and refrigerate a few hours or overnight.

Enjoy!

Note: Baking the potatoes and leaving on the skins adds depth of flavor, chilling them overnight ensures that the mayonnaise coats and doesn't absorb into the potatoes.

Makes 10 cups.

Submitted by: Peace