Ingredients

Different from the usual grocery store deli version, this potato salad has become a popular take-out item at the Oquirrh Mill in Stansbury Park. Baking the potatoes with the skin on adds to the flavor.

20 baked potatoes, cooled
10 boiled eggs
1 1/2 tablespoons parsley flakes (mainly for color)
1-2 bunches of celery, stalks only, chopped finely
2 yellow onions, chopped finely
1/2 tablespoon white pepper
1/2 tablespoon onion salt
2 1/2 cups regular mayonnaise (not Miracle Whip)

Directions

Peel baked potatoes and eggs and crumble with your hands. Add other ingredients on top of potatoes and mix together well. Taste and correct seasonings. Add more mayonnaise if a creamier salad is desired.