1 – 3 spuds, boiled with skins on
small amount onion, chopped
1/4 tsp celery seed (can use small amount raw celery if you prefer)
enough mayo to make salad as ‘wet’ as you like (I use ‘Spectrum Naturals’ Lite Canola Mayo – no sugar)
yellow mustard to taste
small amount dill pickle, chopped

Combine all ingredients until mixed well. Chill and eat. Yummy!!

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

I use this as my night-time spud sometimes for a change – hope you enjoy.