6 large potatoes
1/2 teaspoon dill
1/4 cup minced onion
1 cup diced celery
6 hard-cooked eggs, chopped
4 tablespoons chopped parsley
1 1/2 cups mayonnaise
Salt and pepper

Cook the potatoes in their skins with the dill; peel and dice them. Add the onion and let stand until cold - at least an hour - while you prepare the rest of the ingredients. Combine potato-onion mixture with remaining ingredients, including mayonnaise. Season with salt and pepper to taste.

Makes about 2 quarts