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Ingredients
- 5 pounds russet potatoes
- Dozen eggs
- Italian parsley
- Celery salt
- Chopped celery
- Mayonnaise
Preparation
Step 1
Put potatoes in large pot and boil until cooked but not mushy, firm. Hard boil the eggs peel and chop. Test firmness of potatoes. Chop three or more T of parsley.Add to potatoes along with celery salt and mayo. I don't measure, just go by taste. Just make sure you add plenty mayo,
Don't want it to be too dry!
parsleyStrain and let cool.remove the skins. Cut into bite size pieces