5 lb. Gold potatoes
4 hard boiled eggs
1 chopped Vidalia onion
4 chopped celery stalks
1 1/2 cups sweet pickle relish
Hellmann's mayonnaise
Cajun seasoning
garlic salt
black pepper
paprika

Boil peeled gold potatoes in water with 1 1/2 tablespoons salt under fork tender but not mushy. Drain in colander, rinse and chop into bite size pieces. Cool in refrigerator uncovered until completely cool, about 2 hours. Boil and chop eggs. Drain pickle relish well. In strainer. Wash and chop celery small.

Add eggs, onion, celery, and relish to potatoes. Add mayonnaise, a cup at a time, and fold in until all ingredients are well coated. Season well with Cajun seasoning, garlic salt, and black pepper. Spoon into storage container and sprinkle paprika over entire top.

Note: If you are taking to an outside setting transport in an ice chest well sealed and sitting in ice. If needed add more mayonnaise before serving.

Submitted by: LJR