Presented by Sugar Hill Jazz House
- 5 lb. red potatoes, cooked, cooled, and diced
- 1 T each salt and pepper, to taste
- 2 bunches green onions, roughly chopped
- 1 stalk celery, diced
- 1/4 cup shredded carrots
- 2 cups mayonnaise
Mix all ingredients together in a large bowl. This salad can be served immediately or covered and refrigerated for several hours before dishing up.