Two Sisters' Potato Salad

• 2 lbs small red potatoes
• 2 large eggs
• 1 medium yellow onion
• 1 tablespoon olive oil
• 2 stalks celery
• 2 cups mayonnaise
• 14 cup milk
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 14 teaspoon black pepper
• 14 cup sweet pickle relish
• 2 tablespoons black olives, chopped

1. Place whole potatoes with skins on in large pot of cold water.
2. Cook on high heat until a knike inserted into potato comes out easily.
3. Drain water and set potatoes aside to cool.
4. While potatoes are cooling hard boil eggs.
5. Dice onion and saute in olive oil.
6. Dice celery.
7. Mix mayonnaise, milk, and mustard together until smooth and creamy.
8. Add salt, pepper, onion, celery, sweet pickle relish, and olives.
9. Mix well.
10. When potatoes are just warm to the touch, quarter and place in large bowl.
11. Peel and finely chop eggs and add to potatoes.
12. Add mayonnaise mixture and incorporate all ingredients.
13. Refrigerate.
14. I think this tastes better if it sets overnight, but however you serve it , it is delicious!

red potatoes, eggs, yellow onion, olive oil, stalks celery, mayonnaise, milk, mustard, salt, black pepper, sweet pickle, black olives

Taken from www.food.com/recipe/two-sisters-potato-salad-429360 (may not work)