French Onion Potato Salad

I made this for my party this evening. When I snuck a bite, it tasted pretty good. Hopefully, people enjoy it!

Serves several

Ingredients:
-5 lbs. baked russet potatoes
-1 head celery
-8 oz. fat free sour cream
-1 envelope french onion soup mix
-1/2 tsp. minced garlic
-salt and pepper, to taste

Directions:

1) Bake potatoes wrapped in foil in a 400 degree oven for appox. 1.5 hours. Allow to cool completely (I waited over night).

2) Chop celery and cooled baked potatoes into bite-sized pieces.

3) In a large bowl, mix together the sour cream, onion soup mix, garlic, and salt/pepper. Add the potatoes and celery, stirring gently to coat completely. Cover and refrigerate until serving.