PICNIC POTATO SALAD-Sara

• 6 large potatoes—cubed and boiled until tender—then chilled
• 6 boiled eggs—chilled
• ¼ cup white or red (sweet) onions, chopped very fine
• ¼- cup sweet pickle relish (I like more)
• ¼ cup celery, chopped very fine
• ¼ carrots, finely chopped
• 1 ½ cups mayo
• 2 Tbsp yellow mustard
• pepper and salt to taste
• Mix mayo, mustard, onions, relish, celery and carrots. Add to chilled potatoes and sliced eggs. Stir well (I even mash it a little). Salt and pepper to taste. Serve chilled.