2 lbs. cooked, diced potatoes
6 green onions, diced
1/2 c. diced celery
1/2 tsp. salt
1/2 tsp. seasoning salt
3/4 c. light mayonnaise
1 tbsp. lemon juice
2 tbsp. prepared mustard
4 hard cooked eggs, diced
1/4 c. milk

Combine milk, mayonnaise, mustard, salts and lemon juice in a bowl and blend well. In a large bowl combine potatoes, onions, celery and eggs. Toss lightly. Add sauce and mix together carefully to avoid breaking up potatoes. Refrigerate until served. Serves 8 to 12.