Maribeth’s Potato Salad

4 pound(s) uncooked whole white potatoes
2/3 cup(s) uncooked celery
2/3 cup(s) uncooked red onion(s)
1-2 hard boiled egg(s)
3/4 cup(s) fat free mayonnaise (or as much as needed to make a nice creamy salad)
1/4 tsp black pepper
1/2 tsp table sea salt
Instructions:

Wash Potatoes. Boil California White Potatoes in their skins. When they are tender (you can tell by piercing them with a sharp knife). Carefully place potatoes on a plate to cool. Slip skins off potatoes and place potatoes in a bowl overnight in the fridge.
The next day, cut the potatoes lengthwise in half. Then cut the half lengthwise. Slice potatoes very thinly. It takes a while, but it is worth it.
In a food processor finely chop the onion and then the celery. Also use the food processor to chop the eggs. Sprinkle with the salt and pepper, add enough mayonnaise to make a creamy salad. Check the seasonings and add more salt or pepper if desired.
I like to decorate the top of my salad with stuffed eggs.

Note: Be sure to use a red onion. It makes all the difference.