Creamy Potato Salad

6 Potatoes, medium size
4 Eggs
1/2 c. Red onions, chopped
1/2 c. Sweet pickle relish
2 cloves Garlic, minced
2 tsp Celery seeds
1 tbsp Prepared mustard
1/2 c. Light mayonnaise (Hellmann's)
Ground black pepper and salt to taste

In a large pot, boil the potatoes until tender but firm, approximately 15 min. Drain, cool and cut into cubes. (If you are using large potatoes, halve them before boiling them. Otherwise, it will not cook evenly and you will end up with half mushy and half raw crunchy potatoes.)

To cook the eggs, place the eggs in a pot of cold water and bring water to a boil. Then reduce the heat and continue to cook the eggs for another 10-12 min, covered. When the eggs are done, cool the eggs in cold water and peel.

In a large bowl, mix together all the ingredients and add salt and pepper to taste. Chill before serving.

My comments:

I must admit, I thought adding relish to the potato salad was a bit weird. But the original recipe had really good ratings and I was looking to try something different. I was amazed how good this recipe was. The relish tasted surprisingly good; in fact, it was the relish that really made this recipe shine. It was the best potato salad I have ever had. I will most definitely make this again, and again...and again.