Mom Pooley's Potato Salad

• 1 lb potato, boiled (use potato of choice ( I like red skinned for "no" peeling)
• 14 cup onion, diced (red or white onion)
• 14 cup celery, thinnly sliced
• 2 tablespoons sweet pickle relish
• 12 cup mayonnaise
• 2 teaspoons prepared mustard
• 12 teaspoon celery seed
• salt and pepper
• 2 hard-cooked eggs, peeled and chopped

1. In a large bowl, combine the potatoes, onions, celery, and pickle relish.
2. In a small bowl, blend the mayonnaise, mustard, celery seed, salt, and pepper to taste; add to potato mixture and toss to coat throughly.
3. Chill as long as overnight.
4. Before serving, toss again and garnish with eggs.
5. NOTE: you may add more mayonnaise if desired and substitute the pickle relish for chopped sweet or dill pickles.
6. Add a splash of the pickle juice to mayo mixture for added flavor.

potato, onion, celery, sweet pickle, mayonnaise, mustard, celery, salt, eggs

Taken from www.food.com/recipe/mom-pooleys-potato-salad-234417 (may not work)