Nut Tree Potato Salad

It has become our family tradition to spend the Fourth of July at my sister's cabin in Copperopolis on Lake Tullock in the California Gold Country.  Each year we make the Nut Tree Potato Salad.  We always expect to have left overs for the next day but that rarely seems to happen but when it does it's even better the next day. For this recipe I use russet potatoes.  I find it easier to peel the potatoes, cut them into thin half moons and then cook.  Place the potatoes in salted, cold water, heat to a boil, and cook for about 6-8 minutes on medium.  Test the potatoes frequently.  They can easily become over done and mushy.  It's best to dress the potatoes when still slightly warm.  Warm potatoes will absorb more of the dressing.  And it really has to be Del Monte sweet pickle relish.  We have decided that it's the secret ingredient.

Nut Tree Potato Salad
Ingredients:
1 qt diced or half moon cooked potatoes
3 Tbs Del Monte sweet pickle relish
1 c diced celery
3 green onions, chopped including tops
1 1/2 tsp salt
1/4 tsp pepper
1/8 tsp dry mustard
2/3 c mayonnaise
3 hard boiled eggs, diced

Directions:
1.  Mix the salt, pepper, dry mustard together.
2.  Mix the potatoes, relish, celery, and green onions.
3.  Add the dry ingredients and toss to coat
4.  Add the mayonnaise and toss.  Add the eggs and toss.  Add more salt and pepper to taste.  Serves 4.