Tada Salad

• 6–8 white potatoes (more or less, depending on size)
• 4–5 eggs
• 1 stalk celery, diced

Peel the potatoes or leave the skins on, depending on your preference. Wash them and dice into ¾-inch cubes. Place the potatoes and eggs in a medium pot, half filled with salted water. Boil gently 10 to 20 minutes, until the potatoes are cooked firm, not mushy. Remove the potatoes, place in a bowl, and allow to cool, leaving the eggs to boil a few minutes longer. Drain the eggs and chill in col