Grandma's Potato Salad

a classic.

5 lbs. potatoes, peeled and cut into quarters
1 1/2  cups mayonnaise
2 T. Dijon mustard
1/2 tsp. ground black pepper
2 c. thinly sliced celery
1 c. very thinly sliced onion
6 hard-cooked eggs, chopped

Cover potatoes with water in a large stock pot and bring to a boil over medium-high heat. Reduce heat to medium, and boil potatoes until tender. Drain and cool.

Combine mayonnaise, pepper in a large mixing bowl.  Cut cooled potatoes into bite size chunks and add to the bowl. Add celery, onion, and chopped eggs. Toss gently.  Chill before serving.