"Stolen" Potato Salad

Food always tastes best when you're enjoying it with friends! I learned to make potato salad in high school while working at a sandwich shop. I modified this "stolen" potato salad recipe, and love using it for potlucks because it's quick and yummy. The original recipe calls for dried parsley instead of fresh, and doesn't include celery seed. It also included grated carrots and MSG. Sorry, I don’t really measure anything so these are all approximations.

“STOLEN” POTATO SALAD (Approximations)
2.5 lbs russet potatoes
1 stalk celery
1/3 small yellow onion (do not use Maui onions, there’s not enough bite)
2 hardboiled eggs
1/8 - 1/4 cup mayo (Best Foods mayo tastes the best)
Salt (~ 1/2 tsp, add more to taste)
Pepper (2 pinches)
Parsley (2 sprigs, chopped optional)
Celery Seed (2 pinches optional)

Boil and peel potatoes. Cube the potatoes and put into a large bowl. Finely chop the celery, eggs and yellow onion, add to the still-hot potatoes. Sprinkle about 1/2 tsp salt over the mixture, and add the mayo. Mix while the potatoes are still hot, and you'll need less mayo. The “mashed potato” effect helps keeps the mayo content fairly low. Add pepper, and parsley for added color and flavor. Taste and add more salt as needed. Put potato salad in the refrigerator to chill.