Potato Salad

Whether you like mayonaisse or mustard potato salad, you'll like this. It's a little of both. Make sure to use the gold potatoes (usually from California). Sorry, Idaho.

2 lbs. gold potatoes
1 ¼ cup mayonnaise
1 TBS. prepared mustard
½ tsp. salt
¼ tsp. black pepper
1 cup thinly sliced celery
1/3 cup chopped onion
½ cup dill pickle relish
6 hard-cooked eggs, chopped

Place potatoes and enough water to cover them in a medium saucepan. Bring to boiling; reduce heat. Simmer covered for 25 minutes or just until tender. Drain well; cool. Peel and cube potatoes.

Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, salt, and pepper.

Stir in celery, onion, and relish. Add the potatoes and eggs. Toss to coat. Cover and chill for several hours.