2 lb. potatoes
4 oz. (approximately) mayonnaise
2 long strips celery
1/2 small onion
4 oz. dill relish or cubes
salt and pepper to taste
Tony Cachere's Creole seasoning to taste

Boil potatoes until tender. Peel and cut into bite-size pieces. (You may want to leave skin on.) Chop onions and celery. Add to potatoes along with mayonnaise and dill relish. Add salt and pepper to taste. Add sprinkle of Creole seasoning to taste.