Ingredients

2 large russet potatoes

4 large eggs

dill pickle relish

Hellman’s mayonaise

yellow mustard

celery

Preparation

  1. boil potatoes with their skins left on (don’t overcook)
  2. hard-boil the 4 eggs
  3. allow cooked potatoes and eggs to chill in the refrigerator for 30 minutes
  4. cut potatoes into your desired shape and size (keeping the skins or not is up to your individual taste)
  5. chop up the eggs
  6. chop/dice the celery to produce 1/4 cup of celery
  7. place potatoes, eggs, and celery into large bowl
  8. mix in 1/2 cup of Hellman’s mayonaise and 1 tablespoon of yellow mustard
  9. combine all ingredients
  10. chill for 30-45 minutes and serve