Mom's Potato Salad

• 5 large potatoes
• 5 hard-boiled eggs
• 2 stalks celery, chopped
• 12-1 cup cucumber, chopped
• 8 ounces dill relish
• 1 12 cups mayonnaise, divided
• 1 tablespoon prepared mustard
• 1 teaspoon dry mustard
• 12 teaspoon garlic powder
• 1 teaspoon salt
• 12 teaspoon onion powder
• 14 teaspoon pepper
• basil

1. Boil eggs, refrigerate overnight.
2. Peel potatoes, boil until tender, set aside to cool.
3. While potatoes are cooling, peel and chop eggs, add 2 tbsp mayonnaise.
4. Blend together until smooth.
5. Once potatoes are cooled, dice them into 1/4 inch cubes.
6. In a large mixing bowl, add potatoes, egg mixture, dill relish, celery, cucumbers.
7. Toss.
8. In small mixing bowl, add mayonnaise, prepared mustard, salt, garlic powder, onion powder, dry mustard and basil.
9. Mix well and pour over potato and egg mixture.
10. Stir together until mixed well.
11. Refrigerate at least 4 hours before serving.

potatoes, eggs, stalks celery, cucumber, dill relish, mayonnaise, mustard, mustard, garlic, salt, onion powder, pepper, basil

Taken from www.food.com/recipe/moms-potato-salad-205769 (may not work)