Homemade Potato & Egg Salad (half fat mayo)

6 large Bakin Potatoes
6 Omega 3 large eggs
2 cups celery
1 cup Hellman's Half the Fat mayonaisse
1 med. red onion
2 tsp salt
1 tbsp black ground pepper

Preheat oven to 450. Wash and dry potatoes, Prick skin and wrap in foil. Place on baking sheet and bake for 45 minutes until potatoes are fork tender. Unwrap potatoes and cool on rack for one hour. Hard boil eggs, and slice with egg slicer into small cubes, dice celery. Remove potato skins and cube adding to very large bowl. Add celery and eggs. Add mayo into mixture stirring to combine. Salt and pepper to taste. Serve and refrigerate left overs.

Serving Size: makes 15 servings (1cup)

Number of Servings: 15

Recipe submitted by SparkPeople user HARPEG.