Potatoe Salad

                            
4 lg. potatoes

1 lg. onion

2 chopped up celery sticks

1/4 tsp. black pepper

1 cup Hellmann's mayonnaise

1 tsp. white or cider vingegar

1 to 2 tbs. of yellow mustard

Peel and cut up potatoes

then cook until barely soft to the touch

Cool potatoes for approx. 2 hours

Then in lg. bowl mix all the ingred. together

and serve with your favorite summer dish.

      Whalla there you are, summer fun in the Sun!

Posted: November 14, 2006