Nina Cirivello's Potato Salad

This is from Nina's mom's recipe, (my Aunt Marie). It is a staple at our family gatherings in California.

•  A 5# bag of russet potatoes or 5 medium/large ones.  Boil them until they are just soft, but still a little firm.  You can peel them before or after boiling.
• 4 or 5 hard boiled eggs, chopped up very fine
• 3 or 4 stalks of celery chopped very fine
• 4 or 5 green onions chopped fine
• 1 to 1 1/2 cups of Best Foods or Hellman's mayonnaise (other brands don't taste as good). You can always add more if the salad it too dry.
• Approximately 2 teaspoons of celery salt, 1/2 to 1 teaspoon of garlic powder and pepper
• I usually add a pinch of dill weed to mine, but mom didn't, and I don't think Kat or Marianne do either.
• Mix it all up and taste.

Taste and texture will guide you.  It does taste different after it has been refrigerated and all the favors have a chance to meld.  I actually like it better right after mixing it together, still a little warm.