April 8th, 2012
Recipe by Alicia Kwiatkowski
Peel and dice both types of potatoes. Place in pot, cover with water and bring to a boil. Cook for only 3 to 4 minutes, until tender but not mushy. Drain and rinse under cold water for 2 to 3 minutes.
Add celery, onion, cheese, pickles and eggs to the potatoes. In a separate bowl, mix the mayo, mustard, garlic powder, salt and pepper together and pour over the potato mixture. Toss to combine.
Refrigerate at least 6 hours before serving.