Boil 5 pounds potatoes whole. When cool enough to handle, peel and cut into bite sized cubes. Season the potatoes with salt.
Boil
six eggs until hard-boiled. Separate
the white from the yolk. Finely
chop the white; grate the yolk.
Grate
one celery rib, one carrot and one onion.
Mix
a little olive oil and vinegar into the potatoes. Add the eggs and grated vegetables along with enough
mayonnaise to moisten.
Season
the salad with salt and pepper.