All American Potato Salad

All American Potato Salad

• 1 (5 lb.) bag small red potatoes (cleaned then diced bite size w/skin on)
• 1 large sweet onion, peeled and diced fine
• Celery, hearts only, using 6 stalks, diced fine
• 2 cups mayonaisse, I use Hellman's light
• ¼ cup yellow mustard
• 1/3 cup sweet pickle relish
• 1 Tbsp. cider vinegar
• 1 tsp. salt plus 3 tsp. salt
• 1½ tsp. freshly ground pepper

In a large pot add potatoes, 1 tsp. salt, and enough water to cover potatoes & bring to a boil. Boil for about 20 minutes or until just cooked through and tender when pierced with a fork. Do not overcook. Drain potatoes in colander and run cold water over them to cool them down. Let drain, and cool for about 30 minutes.

Meanwhile in a medium size bowl mix remaining ingredients together and stir well. In a large bowl add potatoes and mayonnaise mixture together and stir well, being careful not to break up potatoes. Cover and refrigerate overnight. This should be made one day in advance.