Jeanette'S Potato Salad - cooking recipe

Ingredients

3 c. cut-up potatoes
1/2 c. chopped celery
2 Tbsp. chopped onion (fresh)
3 hard-boiled eggs, cut up
1/4 c. Hellmann's mayonnaise or more to taste
1 Tbsp. French's yellow mustard or less to taste
1 Tbsp. dried chopped parsley
1 tsp. salt
1/4 tsp. pepper

Preparation

Use small California (size B) potatoes.
Cook with skin on. Boil for approximately 30 minutes, until fork-tender (not soft). Peel and cut when cool (next day).
Mix lightly potatoes, celery and onion.