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Fipps Family Potato Salad with Onion and Celery

Yield 8 to 10 servings
Michele uses Duke's Mayonnaise and grates the eggs on the largest holes of a cheese grater.


  • 4 pounds baking potatoes (8 large)
  • 2 celery ribs, diced
  • 1/2 small sweet onion, diced
  • 3 hard-cooked eggs, grated
  • 1 cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper

How to Make It

  1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

  2. Stir together potato, celery, onion, and egg.

  3. Stir together mayonnaise, and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill.