I have been searching for a recipe such as this one for some time. This one recently was revealed to me, and of course I could not help adding a few small optional changes to make it MY recipe. The type of potato and onions you use is always flexible. Russets usually have to be peeled and I am lazy so I prefer Yukon Gold or Red potatoes which I can just scrub/wash and rinse and move on. Original recipe called for 3/4 C chopped red onion. I like green onions. . INGREDIENTS: 3 LB Potatoes cut into 1/4, wedges, boiled for aprox 20 minutes until fork tender, drain, cool, cross cut into smaller pieces to suit your preference. 6 Eggs, hard boiled, chilled, peeled, reserve yolks for salad dressing, chop whites. 2 or 3 individual stalks of Celery, cross cut and chopped 2 bunches of Green Onions, washed, cut off roots and wilted tips of green tops, thin slice crossways Place all the above into a large mixing bowl. Now prep the salad dressing as follows; In a medium mixing bowl, mash the egg yolks and add the following. 3/4 cup Mayo or Miracle Whip (whichever you prefer). 3/4 cup sugar. 3 TBS Yellow Mustard (or play with this and use your favorite) 2 TBS Apple Cider Vinegar 1.5 tspn Salt Mix all this well and blend with items in large mixing bowl Chill in frig covered for a couple hours to allow flavors to meld. (or overnight) --------------------------------------- My optional salad dressing items; 3 TBS coarse chopped pickles (sweet or sour) or similar Relish 2 TBS chopped Red Pimento peppers 1 TBS chopped Jalapeno peppers Enjoy !!!