2 ribs of celery (or to taste)
1/2 small onion (or to taste)
1/4 teaspoon garlic salt
ground black pepper to taste
1/4 cup mayonnaise or salad dressing (like Miracle Whip)
Wash the potatoes, and remove any eyes. Make a shallow slit just through the skin, the entire way around each potato.
Put eggs in a sauce pan, and potatoes in another sauce pan. Cover potatoes and eggs with water, and bring to a boil on high heat. Turn burners down to medium, and let simmer. After about 7 minutes, use the heavy end of a butter knife to make cracks in the eggs. The eggs will be be ready after about 8 – 10 minutes, and the potatoes will take about 15 minutes, depending on size.
When the eggs are done, carefully pour out the hot water and run cold water over them to cool them. Then peel them and set aside.
Test the potatoes by sticking a fork or knife into them. When they are soft the whole way through, then drain the hot water and let cool until easy to handle. Peel if desired, and then cut into bite sized pieces.
Roughly chop the eggs and add to the potatoes.
Chop the celery and onion into small pieces and add to the potatoes. Sprinkle with garlic salt and black pepper and mix. Add the mayonnaise or salad dressing and mix well. Refrigerate until cool. Enjoy!
Note: some people like to add mustard or relish, or even some herbs or spices – see what works for you!