• 3 pounds potatoes, cooked until just tender, cubed, cooled
• 5 or 6 hard cooked eggs, cooled, coarsely chopped
• 1/4 to 1/2 cup chopped red onion
• 1/4 cup pickle relish
• 1/4 to 1/2 cup chopped celery, optional
• thinly sliced tomatoes and cucumber, for garnish, optional

Dressing:

• 3/4 cup mayonnaise (a little more or less, as desired)
• 1 to 2 tablespoons prepared mustard
• salt and pepper to taste

Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)

Top with thinly sliced tomatoes and cucumber, if desired.

Serves 6 to 8.