Ingredients:
5 lbs red potatoes
12 stalks celery, from heart diced small
1 medium red onions, diced small
2 cups mayonnaise
1/4 cup yellow mustard
1 3/4 tablespoons Lawry’s Seasoned Salt
1 teaspoon paprika
1/2 teaspoon black pepper
Directions:
Scrub potatoes and cut into 1 1/2 to 2″ pieces.
Put in pot and cover with cold water. Bring to a boil and cook until fork tender.
While they are cooking, put celery and onion in large tupperware container.
Add drained and rinsed potatoes.
Add remaining ingredients.
Mix well and refrigerate overnight in sealed container.
Servings: 10-12
Time preparation: 40 min.
Time total: 40 min.