10 lg. potatoes, unpeeled
6 hard-boiled eggs, shelled
2 stalks celery, chopped
1 med. onion, finely chopped
2 c. mayonnaise
2 tbsp. sweet pickle relish
1 tbsp. French's mustard or to taste
Salt and pepper to taste

In a large pan, boil potatoes until tender. When done, cool, peel, and cube. Chop eggs, celery, and onion.

In a large bowl, combine the mayonnaise, relish, mustard, salt, and pepper to taste. Gently toss vegetables and dressing with rubber spatula until well mixed. Be sure the potatoes and eggs are completely cooled before adding to the mayonnaise mixture or the salad will be watery. Yield: 8 to 10 servings.