4 pounds Red Potatoes, washed
1 whole Maui Sweet Onion, chopped
1 whole Parsley bunch, chopped
1 to 2 cups Vegenaise (egg-free mayonnaise)
4 stalks Celery, chopped
4 tablespoons Mustard
2 tablespoons Celery Salt
3 tablespoons McCormick Salad Supreme
2 tablespoons Dried Basil
Garlic Salt & Pepper
Boil potatoes until soft, but not mushy. Remove from heat and let stand for 15 minutes. You will notice that some of the skin has begun to peel away. Peel off the skin that comes off easily, and leave the rest of the skin on. Cool potatoes to room temperature.
Cut potatoes into cubes, place in a large bowl with the other ingredients, and mix well using your hands or a large spoon. Taste and add extra salt as needed. Refrigerate for 2 hours and devour!