I am a widow and at the end of last year I was fortunate to meet a wonderful man that is also a fantastic cook! We both love cooking and cooking together is even more fun. He prepared this for me to try and I loved it, so I thought I would pass it along to my Just a Pinch Family
1MICROWAVE POTATOES UNTIL THEY ARE AL DENTE. CHOP THE POTATOES INTO A COARSE CHOP, PUT IN A NONSTICK SKILLET WITH ABOUT A TABLESPOON GARLIC INFUSED OLIVE OIL. COOK UNTIL THEY ARE BROWN AND TENDER. (THIS MAKES THEM SWEET)
(HE INFUSES HIS OLIVE OIL BY PUTTING CHUNKS OF GARLIC IN THE OIL AND PUTTING ON THE BACK OF HIS COUNTER FOR ABOUT A WEEK)
2COARSE CHOP THE EGGS (INTO MEDIUM CHUNKY BITES), DICE THE CELERY, GREEN ONIONS, RED ONION AND DILL PICKLES.
3PUT POTATOES, EGGS, DICED VEGETABLES INTO A LARGE BOWL AND ADD MAYONNAISE, MIRACLE WHIP, SPICY BROWN MUSTARD, SWEET PICKLE RELISH AND BLEND WELL, MAKING SURE ALL INGREDIENTS ARE WELL MIXED. ADD SALT AND PEPPER TO TASTE
4COVER BOWL AND REFRIGERATE OVER NIGHT IF POSSIBLE, IF NOT AT LEAST 2 -3 HOURS ALLOWING ALL THE FLAVORS TO MIX.