Potato Salad

Scrub and wash small red potatoes and quarter into bite sized pieces.

Cover in cold, salted water and bring to a boil. Cook until just tender

and drain into a colander. Let sit and cool a few minutes and transfer to

bowl.

Boil eggs and cool in cold water a few minutes. Peel, chop and add to

potatoes. Add celery, Wickles Relish, salt, pepper and mayonnaise and

stir only once or twice. A little yellow mustard can be added if desired. Adjust seasonings. More relish or mayonnaise may be added. I only add enough to coat ingredients lightly. Sprinkle with paprika.

Chill and serve.