This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Ingredients
- potatoes: 5 piece
- eggs: 3 piece
- celery: 1 cup (chopped)
- onion: 0.5 cup (chopped)
- sweet pickle relish: 0.5 cup
- mayonnaise: 0.25 cup
- prepared mustard: 1 Tbsp
- garlic salt: 0.25 tsp
- celery salt: 0.25 tsp
- ground black pepper: 0 piece (to taste)
Metric Conversion
Stages of cooking
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Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
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While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
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Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.
