2.5lbspotatoes,I like a mixture of red potatoes and yukon gold
1medium yellow onion
1- 1.5cupsunprocessed mayonnaise,I prefer making it from scratch the day before
Preheat oven to 400 degrees. Line two sheet pans with foil.
Dice potatoes into even 1 inch pieces. Dice onion (small dice) and slice celery (1/4 inch).
Toss the potatoes, 3/4 of the diced onion and 1/2 of the sliced celery with the oil and half of the salt and pepper. Reserve the rest of the onion and celery to add raw to the salad along with the extra salt and pepper. Lay the potato, onion, celery mixture out evenly on the two baking sheets, in one layer. Roast for 30 minutes or until lightly browned and crisp.
Meanwhile, mix together the mayonnaise with the seasonings and the rest of the salt and pepper.
Once potatoes are done, let cool, then, in a large bowl mix the roasted potatoes with the rest of the onion and celery and all of the mayo mixture. Adjust the seasonings and add more mayo to your preference (I like just one cup but for more traditional you may want to use 1.5-2 cups).
Russet potatoes may be used instead of smaller potatoes.