Potato Salad

3 lbs potatoes (cooked only until tender, cubed, cool)
6 eggs (hard boiled, cool, chopped coarsely)
1/3 cup red onion, finely chopped
1/3 cup celery, finely chopped

Dressing:
¾ cup mayonnaise (more or less, to taste)
1 ½ Tbsp. prepared mustard
Salt and pepper to taste

Combine potatoes, egg, onions and celery. Stir in mayonnaise, mustard and salt and pepper to taste. (The more you stir, the creamier the salad becomes so reduce stirring if you want it chunkier.)

Serves 6-8