Instructions: Bring a large pot of water to a boil. Add kosher salt and potatoes.

Boil 10 - 12 minutes or until tender. Drain.

Mix together olive oil, vinegar, salt and pepper. Whisk to mix well.

When potatoes are cool enough to handle, toss in vinegar mixture.

Coat well and allow potatoes to cool to room temperature.

Add celery, onion and pickles to potatoes. Toss until thoroughly mixed. Add Hellmans dressing and stir until well mixed.

Dice eggs into 1/2 inch pieces and fold in gently. Chill for 2 hours before serving.

Makes 12 servings.

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