This potato salad is an old tradition in my family. This is the way my mother made it with one exception. She used regular mayonnaise instead of light. 5 pounds of Idaho Potato’s
1 cup of chopped flat leaf parsley
1 tablespoon salt
1 tablespoons of ground black pepper
24 oz. Kraft light mayonnaise.
2 cups of chopped celery
2 cups of chopped onions
6 hard boiled eggs, chopped
Peel and chop potatoes into bite size chunks.
Boil potato until tender. Once they are cooked, strain them and let cool.
Add the remaining ingredients into a bowl and mix. Once the potatoes are cooled add the mixture. Mix the mixture in very well so the potatoes become creamy.
This is a large batch of potato salad. It can be cut in half successfully.