8 Baking Potatoes cut in 1 inch cubes
6 Hard boiled eggs chopped and cooled
2 Cups finely chopped Celery
1 tsp celery salt
1 1/2 - 2 Cups mayonnaise
Sliced radishes for garnish (optional)
Boil the potatoes until done but still holding their shape. Drain and cool completely. Combine with the eggs, celery, celery salt and pepper. Combine with mayonnaise. Use your discretion with the mayo adding one TB at a time. You don't want a dry potato salad. Add chives. (the radishes are only for decoration and can be easily skipped)
Make sure you make the potato salad first thing in the morning so that it has ample time to cool. You can make the night before.