- 12 red potatoes
- 2 cloves garlic
- 8 eggs
- 1 stalk of celery, with leaves, chopped fine
- about 1/4 - 1/2 cup sweet relish (to taste)
- 3-4 tablespoons prepared mustard
- 1/2 - 3/4 cup mayonnaise
- fresh ground pepper
- a little salt
Quarter potatoes (do not peel) and place in a large pot
to boil. Add garlic cloves to water. Salt to taste.
Cook until just tender, but not mushy. Perhaps 10-15 minutes.
Drain water. Save and chop cooked garlic.
Place eggs in another pot with cold water. Bring
to a boil. Cover. Turn off heat. Let stand in hot
water 10-12 minutes. Remove eggs and let stand long enough that
they can be handled. Peel and chop.
In a large bowl gently combine potatoes, eggs and other
ingredients, being careful not to make mushy. Serve warm.
Serves 9-12 with other food.
26 July 2013