Grammy's Secret Recipe Potato Salad

I've been told that my Grandmother made the best potato salad ever, however, she didn't like children in the kitchen with her so I really only have a few tips that leaked out in hushed tones.

Fresh and creamy tasting with the light crunch of fresh celery and sweet onion, it's sure to be a hit at your next picnic or family meal.
These are rough measurements because my idea of a medium potato might not be your idea of medium, so you might need a tad more or less dressing. 
First tip, use fresh potatoes and quality ingredients.
6 medium potatoes, russet or yukon gold are good choices
1 small sweet onion, chopped approx. 1/2 cup

2 stalks celery, diced approx. 1/2 cup

1 cup Hellmann's mayonnaise
1/3 cup Gulden's mustard
1/2 teaspoon salt
dash pepper
Wash and boil the potatoes until they are just fork tender (tender when poked with a fork). Drain and cool until you can comfortably handle them.
While you are waiting for the potatoes to cool slightly, mix the dressing ingredients in a small bowl.

In a large serving dish place the onion and celery,

mix in the dressing.
Second tip, mix while potatoes are still slightly warm so they absorb more of the flavors.
Peel and cut into 1 inch cubes. Add to the serving bowl and toss gently until coated.

Now taste.

If you think it needs a little salt or more mustard then it probably does--it's your potato salad.
I'm usually not brand conscious, however, this is one of those times when it has to be Hellmann's and Gulden's.