I used about 3.5 lbs of regularly sized red potatoes (cubed to bite size pieces, started with cold water with a tbs of white vinegar and boiled 8 minutes until just done) and red onion (what I had). I did not think the cup of celery nor half cup of onion was enough, so I added more until it looked right for our tastes. I used light mayo and made 1.5 times the dressing with about a tablespoon of mustard added in. This is a great base recipe and easily modified to suit your family's taste and what you have on hand. Definitely reminded me of my grandmother's potato salad but was a bit lighter in taste (light mayo). Make the day ahead if possible because it is much more flavorful the second day.
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I used about 3.5 lbs of regularly sized red potatoes (cubed to bite size pieces, started with...