Potato Salad - cooking recipe

Ingredients

2 to 3 lb. potatoes, peeled and cubed
1/2 c. chopped celery
1 medium onion, chopped
4 hard-boiled eggs
1 1/2 to 2 c. mayonnaise
2 Tbsp. mustard (not dry)
salt and pepper

Preparation

Boil potatoes in salt water, then drain.
While potatoes are still warm, mix in the rest of the ingredients.
Refrigerate until cold.
Keeps up to 2 weeks.