Red Potatoes & Egg Salad - cooking recipe

Ingredients

5 lbs red potatoes
12 eggs
1/4 cup del monte sweet pickle relish
1/4 cup maui onion, diced
1 1/2 cups best food mayonnaise
3 tablespoons french classic yellow mustard
1 tablespoon cider vinegar
1/2 teaspoon celery seed
salt
pepper

Preparation

Parboil the potatoes and eggs the day before making the salad place into the refrigerator overnight.
Cube the potatoes and eggs and place into a mixing bowl add in the rest of the ingredients and combine and adjust to taste and place the mixture into plastic container and into the refrigerator for 2 hours before serving.