Nana’s Potato Salad

6 large russet potatoes
One cup finely chopped yellow onion
One cup chopped celery
6 hard boiled eggs chopped
Mayonnaise (must be Hellman’s, Best Foods for you West Coasters)
Salt and lots of freshly ground pepper

Scrub the potatoes clean but do not peel them.  Place them into a large pot of highly salted water.  Bring to a boil over high heat.  Adjust the temperature and boil gently until cooked through but not too soft (poke them with a knife, they should give but not break apart).  Drain the potatoes and dump them back into the pot and add the onion and celery.  Cover the pot and allow to cool.  When the potatoes are cool enough to handle, left them from the pot, scraping the onions and celery into a serving bowl.  Peel the potatoes and cut into one inch cubes.  Add them to the bowl with the onions and celery.  Stir together and fold in the eggs.  Add mayonnaise to taste (I can’t tell you exactly how much, just enough).  Add lots of black pepper and stir.  Taste and correct for salt, remembering that the potatoes with be fairly well salted from the cooking water.