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Grandma's Potato Salad

(by Karen Ferguson)

3 lb. new potatoes

1 c. onions, diced

1 c. celery, diced

8 oz. mayonnaise

8 hard-boiled eggs, cut into chunks

In a large pot of boiling water, cook potatoes with skin on until a knife pierces them.

Cool slightly, peel, and cut into chunks.

Combine remaining ingredients and mix with potatoes.

Refrigerate for a few hours.

If mixture seems too dry, add extra mayonnaise.

(Read Not Far From the Tree, the story that accompanies this recipe.)

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