1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/2 tsp garlic powder
1/4 tsp celery salt
1 tbs prepared mustard
ground black pepper to taste
1/4 cup mayonnaise
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.
Place eggs in a saucepan and cover with cold water.
Bring water to a boil when done remove from heat and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water cool peel and chop.
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.
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- Pit Master
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