7 red skin potatoes (or substitute with potatoes of choice)

3 eggs

½ cup chopped celery

¼ tsp garlic salt

¼ tsp of celery salt

2 tbsp 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.

Refrigerate until chilled.