Instructions

Put potatoes into a large heavy-bottomed pot. Cover with cold water, cover the post and bring to a boil on high heat. Remove lid and reduce heat and gently simmer the potatoes for 20 - 30 minutes or until fork tender. Drain and place potatoes in an ice bath to cool. When the potatoes are cool, peel and chop into 1 inch pieces. Cut eggs into small piecees.

In a large mixing bowl, combine the mayonnaise, mustard, celery, parsley, dill, garlic, pickles, and onions. Once evenly combined, add the potatoes and eggs and season with salt and pepper. Let the salad chill in the refrigerator for at least an hour before serving.

Note: Dill relish can be used instead of chopped dill pickles.