Just average as written, but a good start to make it your own. Novice cooks will appreciate cooking instructions for the eggs and potatoes, although even that is done differently from cook to cook. I didn't care for the idea of mincing the celery or mashing the eggs - it seemed to me this would make it more like potato salad PASTE. I wanted more texture so I chopped everything, and cut the potatoes into bite-size chunks. I added red, orange, yellow and green bell peppers for extra flavor, color and crunch, as well as green onion. I love the bacon and Dijon mustard, but I don't care for straight mayonnaise in salads like this so I cut it, half and half, with sour cream. Finally, rather than seasoning with just salt and pepper, I used Jane's Krazy Mixed Up Salt and lemon pepper. Again, a nice foundation but this recipe really needs some embellishment to personal taste. With my additions and changes I ended up with some great potato salad.
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