This recipe has been passed down from my Great Grandmother, to my Grandmother, to my Mom, to me. It was a family favorite until my Grandmother passed away but has always been a big hit for me with my friends. The unique flavor comes from mixing the mayo and mustard separate from the potato salad.

6		Potatos
2		Eggs
1/4	cup	(or there about) Onion
1	tsp	(or there about) Celery seed
		Mayonnaise
	pinch	Mustard for added flavor

• Boil potatos with skin on until completely cooked (but not overcooked). Peel while still warm/hot. Cut into cubes. Hard boil eggs, chop, then add to potatos. Chill.
• Once potatos and eggs have chilled, remove from fridge. Coarsely chop onion and add to potatos. Mix mayo and mustard separate, just enough to wet the potato's so they stick together, and add. Sprinkle celery seed over potatos and mix thoroughly. Serve cold.