This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
Peel eight large red potatoes. Put in a pot and cover with water. Add
2 tsp. salt. After water comes to a boil, cook for 20 minutes. Test
for doneness with a fork. If they feel soft when you stick fork in,
they're ready. If not, boil a few more minutes.
While cooking potatoes, hard boil 4 eggs.
Drain off water and discard. When potatoes are cool, dice them. Add:
1 1/2 pints of Helman's low fat mayo
5 tsp. French's mustard
5 heaping TBSP white sugar
1 tsp. McCormick celery seed
Cut up hard boiled eggs and add to mix
You will need one stalk of celery. Use the heart with the leaves still
on, and cut up as small as you can. Add 1 cup of that celery to the
Using the rest of the leftover celery stalk cut up and add 1 cup of
this celery to the mix (you will be using 1 cup of the diced heart
celery and 1 cup of the other diced celery for two cups total).
After everything is on top of potatoes, then stir completely with a
spoon. Refrigerate before serving.