- 5 red skin potatoes
- 3 eggs
- ½ cup cupped celery
- ¼ tea spoon garlic salt
- ¼ tea spoon of celery salt
- 2 table spoons of Hofmann Horseradish Mustard
- ¼ cup mayonnaise
- ½ cup yellow “Vidalia” onions
- ½ cup pickle relish
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; cover, 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, Hofmann Horseradish Mustard, and mayonnaise. Mix together well and refrigerate until chilled.