Potato Salad Makes the Fourth of July Barbecue

One of the first words that comes to mind during the Fourth of July is BARBECUE. It is now the ultimate barbecue season. Hamburgers, hot dogs, and steaks are some of the mouth watering items served at a barbecue. Now one just needs a really good sidedish to complete the meal. How about a mouthwatering slab of homemade potato salad? While some hard work is involved, you will be able to enjoy the fruits of your labor. The following recipe has been in my family for years:

Ingredients:
5 lbs of potatoes
5 stalks of celery
low fat mayonnaise
celery seed
hardboiled eggs
any assortment of vegetables

Fill a large pot with water and let it come to a rolling boil. Peel potatoes and cut them into medium sized chunks. Poor into the boiling pot of water. Let cook for about 15 minutes until potatoes are soft but not mushy. Scoop out potatoes with a spoon onto two or three plates and let cool about twenty to thirty minutes. Cut up celery into thin slices and put aside. Cut up one large sweet onion into small chunks. After potatoes are cool, put into a large bowl or casserole dish and combine with celery, onion, mayonnaise (as much as desired), celery seed (sprinkle it on) and any other desired vegetables. Put into the refrigerator and let it chill for about 2 hours.