INGREDIENTS
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1/2 medium red onion, finely chopped
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2 pounds medium waxy-style potatoes, quartered (6 to 8 potatoes)
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Kosher salt
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2 stalks celery (with leaves), chopped
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2 large eggs
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1 cup mayonnaise
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1/4 cup chopped fresh flat-leaf parsley
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2 tablespoons pickle relish
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1 tablespoon yellow mustard
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Juice from 1/2 a lemon
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Freshly ground pepper