Mashed Potato Salad
(Amy Church)

5 pounds potatoes (minus 3 potatoes)
3 cups Kraft® mayo
10 hard-boiled eggs, finely diced
2 tablespoon celery seed
3 tablespoons cider vinegar
1 cup sweet onion, finely diced
1 bunch green onions, tops and all (about 10), finely diced
1 heaping tablespoon mustard
salt to taste
parsley for decoration (optional)

Cook potatoes in water to cover until tender, about 20 minutes.  Drain potatoes and cool slightly and then mash each potato once with potato masher.  Mix in the mayo, eggs, celery seed, cider vinegar, onion, and mustard.  Salt as desired.  Place small sprigs of fresh parsley on top of the potato salad around the edge of the bowl for decoration. Refrigerate.