Picnic Potato Salad

Ingredients:

• 2 pounds russet potatoes (or new red skin potatoes) (about 6 medium)
• 1-1/4 cups mayonnaise
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Durkee spicy steak seasoning (or use mild if you prefer)
• 1 cup celery, thinly sliced
• 1/4 cup onion, finely chopped
• 4 eggs, hard boiled, peeled and coarsely chopped

• Peel and quarter potatoes.
• Place potatoes in a large saucepan; add water to cover and bring to a boil.
• Simmer, uncovered, 12-15 minutes, or until potatoes are just tender.
• Drain, cool, and cut potatoes into 1/2 inch cubes.
• Combine mayonnaise, mustard, spicy steak seasoning, celery, onions and eggs in a large bowl.
• Add potatoes to mayonnaise mixture; stir to coat.
• Cover and chill for 6-24 hours.