Margurite Ellefson Potato Salad

• 6 medium potatoes
• 3 eggs
• 1 cup celery, chopped
• 12 cup onion, chopped
• 14 teaspoon garlic salt
• 14 teaspoon celery salt
• 14 cup mayonnaise
• 12 cup radish, chopped

1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender but still firm, about 15 minutes.
3. Drain, cool, peel and cube.
4. Place eggs in a saucepan and cover with cold water.
5. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
6. Remove from hot water, cool, peel and cube.
7. In a large bowl, combine the potatoes, eggs, celery, onion, radish, garlic salt, celery salt, and mayonnaise.
8. Mix together well and refrigerate until chilled.

potatoes, eggs, celery, onion, garlic, celery salt, mayonnaise, radish

Taken from www.food.com/recipe/margurite-ellefson-potato-salad-229121 (may not work)