Ingredients

6 eggs
4 celery stalks
10 pounds russet potatoes
3 teaspoons salt
2 tablespoons prepared mustard
3 tablespoons dill relish
5 tablespoons real mayonnaise
Freshly ground black pepper

Directions

In a large pot, hard-boil the eggs. Drain and cool,
then shell and dice the eggs.

Dice the celery stalks, and place to the side with eggs.

In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a
large bowl crumble or mash potatoes.

Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until
serving time.