Egg Potato Salad

Intro

Ingredients (8 Servings)

•     5 potatoes
•     3 eggs
•     1 cup chopped celery
•     1/2 cup chopped onion
•     1/2 cup sweet pickle relish
•     1/4 teaspoon garlic salt
•     1/4 teaspoon celery salt
•     1 tablespoon prepared mustard
•     ground black pepper to taste
•     1/4 cup mayonnaise

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.