½ Gallon water
½ Gallon cool water
½ Pound red potatoes or any boiling potato (don’t use baking potatoes, they will fall apart when you boil them)
1 Celery stalk
¼ Cup minced sweet onion (red, white, or yellow are fine, too)
1 Teaspoon mustard (optional)
3 Tablespoons mayonnaise
Salt and Pepper to taste
Clean the eyes, bruises and tough spots off the potatoes then cut them into bite-sized pieces so they will cook faster and cool down quicker. Place in sauce pan. Put the egg still in its shell on top of the potatoes. Fill the pan with water an inch over the top of the egg and potatoes and cover the pan. Gently boil the potatoes and egg for fifteen minutes. You may have to adjust the heat to keep it from boiling over. You want the potato pieces to be firm but not crunchy. When you stick a fork in a potato piece it should slip in with very little resistance. Cut the celery in half lengthwise then mince it. Mince the onion, too. When the potatoes are done, put them and the egg in a clean cold water bath for ten minutes.
Drain the water then peel the egg and mush it up. Stir the egg, potatoes, vegetables, mayonnaise, mustard and salt and pepper together until evenly blended.